CakeChristmas
CakeChristmas
Selection of long individual orangettes, matte dark chocolate on the middle and small candied orange tips visible at the ends, naturally irregular shapes.
Suggestion for presentation

Retro & Traditional / Fruit & confectionery

Classic orangettes, chocolate orange ribbons

A recipe by CakeChristmas / Updated on 30 October 2026.

The candied strips remain individual, coated with chocolate on their central part; a hint of orange remains visible at each end.

Approximately 35 to 45 orangettes depending on the size of the strips; 10 portions / The candied strips remain individual, coated with chocolate on their central part; a hint of orange remains visible at each end.

10Indicative portions
25 minPreparation
5 minBaking
2 hRest & Cooling
At the stoves
Kitchen Mode and Timer

Keep the recipe at hand during preparation.

Enables JavaScript to use the kitchen tools.

5:00

Choose a duration, then launch the timer.

Visual Timer: Keeps this page open. It does not sound an alarm. The cooking remains to be monitored.

Dessert in this mood

The candied strips remain individual, coated with chocolate on their central part; a hint of orange remains visible at each end.

That's all you need!

Equip me with a pack.

If you miss something, choose your ingredients from Monoprix and your utensils on Amazon. Adjust the quantities to your guests, then uncheck what you already have.

Choose the number of guests and uncheck what you already have at home.

Original quantity: 10 servings.

01 / The ingredients
Buy my ingredients

Only the ingredients checked. References and research at Monoprix.

02 / Utensils

Buttons open Amazon.fr in a new tab. An identified reference leads to its file; “Choose on Amazon” looks for the format of the recipe. Some utensils are sold in batches: groups the same references before ordering.

Original formats retained. Adapts containers or prepares several batches. Alternatives remain to be chosen.

Buy my utensils
Buy my selection

Your selection contains only the checked items. Check products and availability at Monoprix for ingredients, on Amazon for utensils.

Amazon Affiliate Links. As an Amazon Associate, I earn from qualifying purchases.

Your choices are memorized on this device.

Preparation

  1. Spread the candied peel on a wire rack. If they stick, let them air dry for 1 hour. Use already candied peel, never fresh skin.
  2. Melt two-thirds of the chocolate at 45-50°C. Stir the chopped rest out of heat and stir until 27-28 °C, then warm to 31-32 °C; follow the manufacturer's curve if different.
  3. Place each lanyard on a fork. With a small spoon, cover the middle portion leaving about 5 mm of orange at each end. Drain the excess over the bowl.
  4. Place the strips separately on paper and let crystallize for 1 hour in a cool room. The remaining chocolate can harden on a paper and be stored for another preparation.
  5. Take off without tamping. Present a selection of orangettes, possibly a cut end showing the translucent peel.

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.

More treats for your Christmas table

Recipes that share ingredients or the same preparation family.

Other wishes for Christmas

All Christmas Recipes