Recipe of orangettes
- Cut in thin slices the orange peel.
- Melt the chocolate in a water bath at 45 ° C, cool to 34 ° C in another cold water bath. Stir and mix Mycryo or butter at 32 ° C. The chocolate is ready for use.
- Dip the slices of candied peel so that they are covered with chocolate, then with a spoon, remove them and arrange them on a tray covered with parchment paper.
- When all the chocolate and barks are used, put in the refrigerator for 2 hours, to harden the chocolate.
- Keep refridgerated.