Orangettes

I finally tried my hand at making 'Orangette' for a touch of Paris in the spring,since my best friends went to Paree without me :-) plus we still have tons of oranges on the tree and I hate to see the peels go to to waste, so here goes...

I am pleased to report the result in these pics and as far as taste ... they are ... yummy, chewy /tangy /sweet on the inside, bitter croquant on the outside ... what else can one asks for? :-)

INGREDIENTS:

- Equal part orange peels, water, and sugar:

  - Peel from 5-6 medium-size oranges (175gr or 1 overflowing cup)

  - 3/4 cups of water ( 1 cup= 236gr)

  - 3/4 cup sugar

- Valhrona Le Noir Amer (71% Cacao) Chocolate: 2 tablets each - 3.5 oz - 100grams

PREPARATION:

1. Slice ends off four oranges, score the peel from one end to the other, and remove the peels from the oranges. Cut

off some of the pith i.e. leave some.

2. Slice the peels into thin strips and trim the edges. (about 3 mm in width, they will shrink)

3. Using a medium size pot, place the peels in boiling water and blanch them for a 5-7 minutes. Rinse the peels with cold water, and repeat this process a second time. Taste check a bit of peel, if it still tastes bitter, repeat a 3rd time.

4. Prepare the simple syrup by combining water and sugar in a saucepan. Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour. Put a timer on, keep an eye on the pot in the last 15' as you don't want to burn the syrup and the peels.

5. Once the peels have cooked, remove them from the pot, and place on a rack to cool and dry overnight.

6. Next day: Melt  over a double boiler. Dip the candied orange peels in the chocolate, remove them quickly, and let them cool on a piece of parchment or foil paper. Place in fridge to harden.

7.Store the orange peels in an airtight container... that is if there are any left :o)