Chocolate Orangettes Ingredients (for 200 Orangettes)
Candied (soft) strips of orange peel
Cocoa powder 300g tempered couverture
Preparation: Turn the strips over in the cocoa powder and then place in a (flour) sieve to remove the excess cocoa powder. Using a chocolate dipping fork (or a normal fork), drag the strips through the couverture, vibrate (or shake off), and allow to harden on the silicon surfaces. Store in a cool and dry place.