Recipe of orangettes

Ingredients :

•  150g candied orange peel from La Maison du Fruit Confit
  
•  200g of dark chocolate
•  3g of butter

Preparation: 

1. Cut in thin slices the orange peel.  
2. 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.
3. 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.
4. When all the chocolate and barks are used, put in the refrigerator for 2 hours, to harden the chocolate.     
5. Keep refridgerated.