Orangettes look simple: a stick of candied orange peel dipped in dark chocolate. That is exactly why they are unforgiving. If the strip is irregular, too moist or bitter, the chocolate does not stick, the product turns dull or chewy. It all starts with the raw material: orange peel strips that are well cut and properly preserved.
What makes a good orange strip
A strip is a band of peel, wider and thicker than angel-hair julienne, including part of the albedo. For chocolate work it should have:
- regular width and length, so every piece weighs the same and is coated evenly;
- constant thickness, for uniform candying;
- balanced albedo: it brings softness, but too much brings bitterness;
- clean edges, with no frayed parts that hold moisture.
Calabrian Navel oranges, with their thick, aromatic peel, are an ideal base: the strip keeps its shape and fragrance after candying.
From drum to chocolate: the process
- Strips in SO₂: the cut peel is preserved in sulphur dioxide solution, stable for months.
- Desulphiting: washing and blanching bring sulphites within permitted limits.
- Candying: syrups of increasing concentration until the desired sweetness and softness.
- Draining and drying: the decisive step. A moist strip makes chocolate slide off and speeds up sugar bloom.
- Enrobing: partial or full dipping in tempered chocolate.
Common defects (and where they come from)
- Chocolate peeling off: moist or sticky candied surface.
- Bitter aftertaste: too much albedo or incomplete desulphiting.
- Uneven piece weights: irregular cutting of the raw material.
- Short shelf life: uneven candying, high residual moisture.
Many of these problems are prevented upstream by agreeing a clear technical specification with your supplier on size, tolerances and peel condition.
Beyond orangettes
The same strip, cut into pieces, goes into dark chocolate bars, filled pralines, mendiants and snack bars. With lemon or mandarin peel strips you can build a complete citrus range.
Frequently asked questions
Strips in SO₂ or frozen for orangettes?
Orangettes almost always start from peel in SO₂, which candies more regularly and gives a more stable product.
Can strip width be customised?
Yes, width and length are agreed according to your mould or enrobing line.
Do you process mandarin too?
Yes, Calabrian mandarin makes sweeter, more aromatic orangettes. Ask us about availability.
Need this ingredient for your production?
Tell us product, cut, preservation method and volumes: we’ll reply with the technical data sheet and a tailored quote.
