CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Small flat knots formed of four short pieces of candied orange partially coated with chocolate, arranged in X. Chocolate pastille in the center, visible orange tips, branches entirely on the plate.
Suggestion for presentation

Cute & Kawaii / Fruit & confectionery

Orangettes in small crossed knots

A recipe by CakeChristmas / Updated on 30 October 2026.

Four short pieces of candied orange meet in a flat knot, fixed by a central chocolate lozenge.

20 small flat knots in orange and chocolate / Candied peel coating in tempered chocolate

10Indicative portions
40 minPreparation
5 minBaking
2 hRest & Cooling
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Four short pieces of candied orange meet in a flat knot, fixed by a central chocolate lozenge.

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Original quantity: 10 servings.

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Preparation

  1. Dry the peels on a rack for 1 hour if they are sticky. Cut about eighty small pieces of 2 to 3 cm with kitchen scissors. Use only 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. Reserve 60 g of tempered chocolate for the central fasteners. Soak half of each small piece of orange in the rest and let drain.
  4. On baking paper, place twenty small reserved chocolate lozenges. On each, lay four pieces flat in X, two at the top and two at the bottom, orange tips outwards. Cover only the junction of a small chocolate drop to form the knot.
  5. Let crystallize for 1 hour in a cool room, then take off by supporting the four branches. Flat storage.

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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