CakeChristmas
CakeChristmas
Three flat dark chocolate medallions with large segments of candied orange lying in strips and a single thick pink stripe on one side, no long separate sticks.
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Pop & Colored / Fruit & confectionery

Orangettes in striped medallions

A recipe by CakeChristmas / Updated on 30 October 2026.

The candied barks are cut into short segments and integrated into chocolate discs; a single pink band crosses the medallions without hiding the orange.

20 5 cm medallions / Candied peel coating in tempered chocolate

10Indicative portions
40 minPreparation
5 minBaking
2 hours 30 minutesRest & Cooling
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The candied barks are cut into short segments and integrated into chocolate discs; a single pink band crosses the medallions without hiding the orange.

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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. Cut the peel into 2 to 3 cm segments. Form twenty discs of dark chocolate of 5 cm and 10 to 11 g on baking paper. Divide the peel into two or three strips lying on each disc, about 10 g of fruit per piece.
  4. Let crystallize for 45 minutes. Melt the white chocolate, color pink with the fat-soluble dye and draw a single strip 8 mm wide on one side of each medallion, about 2 g per piece.
  5. Keep excess chocolates aside. Allow to take 45 minutes and then take off with the spatula. The pieces of orange should remain visible on at least half of each disc.

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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