Wash the orange with a sponge under running water. I use a melamine sponge. Clean off any dirt.
Poke a number of holes in the orange with a bamboo skewer. I poked about 30 holes. These holes shouldn't be that deep. This is for reducing the astringency.
Put some water in a pot with the orange, then set over medium heat. When it begins to simmer, reduce the heat and boil for 2 minutes. Adjust the heat so that it's boiling steadily.
Drain in a colander. Repeat Step 3 once more, boiling the orange a total of two times.
Refresh the water in the pot and soak the orange for an hour to remove the astringency.
Take the orange from Step 5 and slice into 5 mm thick rounds.
Arrange the slices in a somewhat large pot, then add 35 g of sugar and the 〇 ingredients and set over medium heat. I use a 22 cm diameter pot.
When they begin to summer, cover with aluminum foil, boil for 15 minutes on low heat, and then turn off the heat.
While still hot, add the remaining 35 g of sugar and let cool as is. After adding the sugar, replace the aluminum foil and set aside to cool.
After they cool, set over medium heat once more. Bring to a boil, then immediately reduce the heat to low and simmer covered for 10 minutes. Turn off the heat and let cool as is.
Repeat Step 10: After they cool, set over medium heat again. Bring to a boil, then immediately reduce the heat to low and simmer covered for 10 minutes. Turn off the heat and let cool as is.
If there is some juice left at the bottom of the pot, simmer it down a bit more, if you like. The orange slices should start to turn transparent. Be careful not to boil too much.
Leave the slices from Step 13 on top of a drying rack and they will dry out slightly. Here you've made a orange confit.
Line a baking tray with parchment paper, then arrange the slices from Step 13 on top. Preheat the oven to 100℃ (212ºF) and bake for 20 minutes.
After Step 14, remove the slices from the oven and turn them over. Then return them to the oven and bake for 20 minutes at 100℃ (212ºF) (for a total of 40 minutes).
The orange slices should now be dehydrated, sparkly and transparent. At this point, you should handle them a bit delicately.
Let them cool on top of a drying rack. If possible, let them dry in a place with good ventilation (for about 1-2 hours).
Roughly chop up the bitter chocolate.
Place the chocolate in a bowl, then warm in hot water to melt. The water should not be boiling hot! It should be cool enough to touch.
Stir well as it melts. As the water begins to cool, set over low heat and adjust as needed to melt the chocolate.
Coat the orange slices with chocolate.
Apply chocolate to the front and back sides.
Place the orangettes on top of a sheet of parchment paper. I use Matfer's teflon-coated parchment paper, since they are reusable!
Place them like this in the refrigerator to let the chocolate cool and harden. They should harden in about 20 minutes.
Your time-consuming endeavor is complete.
They're easier to eat if you cut them in half.
They're lovely if you cut them in half and place them in a jar.
It can be difficult to stop yourself from eating them all up. Be careful not to eat them all after cutting them in half.
I also recommend them as gifts. They fit perfectly in 15 x 8 cm gift baggies!
I also recommend them for Valentine's Day. They're a perfect match for glasses of wine as well.
I recommend bitter chocolate!
Story Behind this Recipe
I heard that orangettes take a lot of time and effort to make. So, I tried making several batches at home one day!
I had some failures, but I was able to put together a recipe that you can finish in a day!
For Steps 7-11 when you're boiling down the orange slices, you can set a timer to keep track of the time so that you can relax. Boiling and cooling the slices will make them transparent. Be careful in Step 12, as boiling for too long will cause them to harden. For Steps 14 and 15, keep an eye on them and adjust as needed. I used a navel orange.