For 200 Orangettes
Ingredients:
Candied (soft) strips of orange peel
Cocoa powder
300 g 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.
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