I started making chocolate-dipped candied orange peel for dinner parties in the 1980s without realizing they had a connection to Provençe. Candied citrus rind isn’t a new thing and I’m sure many people have had the idea of taking it to the next level with a chocolate coating. In France, it’s associated with Provence and is often one of the 13 sweets traditionally presented on the Christmas Eve table. Chocolatier Guy Perault is widely acclaimed as making the best orangettes in Paris (perhaps in France) in his 8th arrondissement shop Orangette and Co. He candies the orange rind for up to 10 days to concentrate the flavour (my method’s much quicker) then gives it a thin coating of dark chocolate from a specialty chocolatier in Avignon, Provence. Grapefruit, lemon or any thick citrus rind can be prepared in the same way.
Makes about 12 pieces
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