Step 1
Wash the orange with a sponge under running water. I use a melamine sponge. Clean off any dirt.
Step 2
Poke a number of holes in the orange with a bamboo skewer. I poked about 30 holes. These holes shouldn't be that deep. This is for reducing the astringency.
Step 3
Put some water in a pot with the orange, then set over medium heat. When it begins to simmer, reduce the heat and boil for 2 minutes. Adjust the heat so that it's boiling steadily.
Step 4
Drain in a colander. Repeat Step 3 once more, boiling the orange a total of two times.
Step 5
Refresh the water in the pot and soak the orange for an hour to remove the astringency.
Step 6
Take the orange from Step 5 and slice into 5 mm thick rounds.
Step 7
Arrange the slices in a somewhat large pot, then add 35 g of sugar and the 〇 ingredients and set over medium heat. I use a 22 cm diameter pot.
Step 8
When they begin to summer, cover with aluminum foil, boil for 15 minutes on low heat, and then turn off the heat.
Step 9
While still hot, add the remaining 35 g of sugar and let cool as is. After adding the sugar, replace the aluminum foil and set aside to cool.
Step 10
After they cool, set over medium heat once more. Bring to a boil, then immediately reduce the heat to low and simmer covered for 10 minutes. Turn off the heat and let cool as is.
Step 11
Repeat Step 10: After they cool, set over medium heat again. Bring to a boil, then immediately reduce the heat to low and simmer covered for 10 minutes. Turn off the heat and let cool as is.
Step 12
If there is some juice left at the bottom of the pot, simmer it down a bit more, if you like. The orange slices should start to turn transparent. Be careful not to boil too much.
Step 13
Leave the slices from Step 13 on top of a drying rack and they will dry out slightly. Here you've made a orange confit.
Step 14
Line a baking tray with parchment paper, then arrange the slices from Step 13 on top. Preheat the oven to 100℃ (212ºF) and bake for 20 minutes.
Step 15
After Step 14, remove the slices from the oven and turn them over. Then return them to the oven and bake for 20 minutes at 100℃ (212ºF) (for a total of 40 minutes).
Step 16
The orange slices should now be dehydrated, sparkly and transparent. At this point, you should handle them a bit delicately.
Step 17
Let them cool on top of a drying rack. If possible, let them dry in a place with good ventilation (for about 1-2 hours).
Step 18
Roughly chop up the bitter chocolate.
Step 19
Place the chocolate in a bowl, then warm in hot water to melt. The water should not be boiling hot! It should be cool enough to touch.
Step 20
Stir well as it melts. As the water begins to cool, set over low heat and adjust as needed to melt the chocolate.
Step 21
Coat the orange slices with chocolate.
Step 22
Apply chocolate to the front and back sides.
Step 23
Place the orangettes on top of a sheet of parchment paper. I use Matfer's teflon-coated parchment paper, since they are reusable!
Step 24
Place them like this in the refrigerator to let the chocolate cool and harden. They should harden in about 20 minutes.
Step 25
Your time-consuming endeavor is complete.
Step 26
They're easier to eat if you cut them in half.
Step 27
They're lovely if you cut them in half and place them in a jar.
Step 28
It can be difficult to stop yourself from eating them all up. Be careful not to eat them all after cutting them in half.
Step 29
I also recommend them as gifts. They fit perfectly in 15 x 8 cm gift baggies!
Step 30
I also recommend them for Valentine's Day. They're a perfect match for glasses of wine as well.
Step 31
I recommend bitter chocolate!
