CakeChristmas
CakeChristmas
The chocolate orangettes are assembled flat by three small fragments of manga. Their orange ends remain visible, without adding a face or miniature decoration.
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Manga & Chibi / Fruit & confectionery

Crossed Chocolate Orange Shards

A recipe by CakeChristmas / Updated on 30 October 2026.

The chocolate orangettes are assembled flat by three small fragments of manga. Their orange ends remain visible, without adding a face or miniature decoration.

About twelve small shards of three strips, depending on their size, extra served apart / Candied peel coating in tempered chocolate

10Indicative portions
35 minPreparation
5 minBaking
2 hours 30 minutesRest & Cooling
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Dessert in this mood

The chocolate orangettes are assembled flat by three small fragments of manga. Their orange ends remain visible, without adding a face or miniature decoration. The corresponding shaping and assembly are detailed in the steps.

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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. 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.
  3. Set aside two tablespoons of tempered chocolate in the bowl. Dip the candied strips one by one keeping 1 cm of orange uncovered. Place on paper without sticking and let take 30 minutes.
  4. Select the strips of similar length and group them by three; aim for about twelve shards according to the number available. On clean paper, place a small dot per group of reserved chocolate, maintained at 31-32 °C. Place three strips per point in a very open fan: their bases touch but the whole length rests on the paper. Let crystallize for 1 hour.
  5. Take off with a large spatula and serve flat; the remaining strips and unused chocolate are kept separate. Do not raise the splinters vertically.

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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