CakeChristmas
CakeChristmas
Part of the portions: small short fagots coated entirely with dark chocolate, laid flat. One is cut across and shows two or three strips of candied orange tied with white chocolate under the dark coating.
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Cakes with surprises / Fruit & confectionery

Chocolate Orange Bundles with White Centres

A recipe by CakeChristmas / Updated on 30 October 2026.

Small bundles of candied peel are bound with white chocolate and then completely hidden in dark chocolate.

20 small bundles of 4 to 5 cm fully coated / Candied peel coating in tempered chocolate

10Indicative portions
40 minPreparation
5 minBaking
2 h 45Rest & Cooling
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Twenty short fagots are welded with a little white chocolate before the black coating; the section reveals orange and white stripes.

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Original quantity: 10 servings.

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Preparation

  1. Place the candied peels on a rack and let them air dry for 1 hour if they are sticky. Do not use fresh peel instead of candied peel.
  2. Cut the peel into 4 to 5 cm sections and form twenty small bundles of about 10 g each, consisting of two or three tight strips. Melt the white chocolate gently in the bain-marie.
  3. With about 4 g of white chocolate per bundle, solder the strips together, then lay them flat on baking paper. Allow to take 45 minutes in a cool room.
  4. Melt two-thirds of the chocolate up to 45-50°C in a bain-marie. Add the chopped rest out of heat and stir until 27-28 °C, then rise to 31-32 °C.
  5. Using two forks, soak each bundle in dark chocolate to coat it completely, including the ends. Drain above the bowl and place on baking paper; store the excess hardened chocolate for another use.
  6. Let crystallize for at least 1 hour, then cut a bundle across to show the candied strips and the white chocolate inside.

Preserve and Serve

2 weeks in an airtight box at 16-20 °C.

Baking tips for this recipe

  • Preheat the oven according to the plug and prepare the mold before mixing the last ingredients.
  • Uses the dimensions and cooking mode indicated: a higher or wider mold changes the cooking of the center.
  • Follow the visual cues of step by step in addition to the duration. Respect the intended cooling before unmoulding or decorating.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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