CakeChristmas
CakeChristmas
A few pairs of white oranges lying down, two parallel strips joined by two short lines of white chocolate, bits of candied orange visible; no hanging room.
Suggestion for presentation

Snow & Ice / Fruit & confectionery

Chocolate Orange Strips on Little White Chocolate Crossbars

A recipe by CakeChristmas / Updated on 30 October 2026.

The candied strips are presented in parallel pairs, connected by two small lines of fully supported white chocolate; their orange end remains visible.

About 20 pairs of 6-8 cm orangettes, depending on the size of the strips / Candied peel coating in tempered chocolate

10Indicative portions
35 minPreparation
5 minBaking
2 hRest & Cooling
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The candied strips are presented in parallel pairs, connected by two small lines of fully supported white chocolate; their orange end remains visible.

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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 white chocolate at 40-45 °C. Add the remaining chopped chocolate to cool the mixture to 26–27 °C, then gently reheat to 28–29 °C. Reserve 40 g of tempered chocolate in a small piping bag.
  3. Dip the strips (about forty according to their size) in chocolate keeping about 1 cm of orange discovered at one or both ends; for two bare ends, coat the central part with a spoon on a fork. Let the excess flow and arrange in pairs, adapting their number on baking paper, parallel strips almost contiguous, with at most 2 mm apart.
  4. With the 40 g reserved, draw two small thick chocolate ties of 1.5 cm on each pair. The lines must touch the straps and the paper between them. If there is still an isolated lanyard, serve it separately; divide the 40 g of chocolate between the actual number of pairs.
  5. Let crystallize for 1 hour without moving. Raise each pair with a small spatula and serve flat.

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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