Orangettes

Name: Orangettes
Yield: 1 serving
Cuisine: American
Ingredients: 1 Iyokan; 70 grams Granulated sugar; 100 ml Water; 2 tbsp Brandy; 1 Chocolate bar (bitter)

cookpad.japan @cookpad_jp

I put together all the information gathered via online searching and cookbooks for easy recipe.

I think bitter chocolate works best. I also think leaving these in the refrigerator overnight helps them taste much better compared to when they're freshly made The brandy is optional. Recipe by Raby

I put together all the information gathered via online searching and cookbooks for easy recipe.

I think bitter chocolate works best. I also think leaving these in the refrigerator overnight helps them taste much better compared to when they're freshly made The brandy is optional. Recipe by Raby

cookpad.japan @cookpad_jp

I put together all the information gathered via online searching and cookbooks for easy recipe.

I think bitter chocolate works best. I also think leaving these in the refrigerator overnight helps them taste much better compared to when they're freshly made The brandy is optional. Recipe by Raby

I put together all the information gathered via online searching and cookbooks for easy recipe.

I think bitter chocolate works best. I also think leaving these in the refrigerator overnight helps them taste much better compared to when they're freshly made The brandy is optional. Recipe by Raby

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Ingredients

1 serving

1Iyokan
70 gramsGranulated sugar
100 mlWater
2 tbspBrandy
1Chocolate bar (bitter)

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Steps

1

Cut the iyokan into quarters, and pulp them with the white pith inside of the peel left over.
2

Place the iyokan peel with enough water in a pan and heat. Upon boiling, simmer over medium heat for 7-8 minutes. Strain and wash with cold water. Repeat this process as many as three times.
3

Squeeze gently to drain the excess moisture of the Iyokan peel in Step 2. Cut the peel into 5-7 mm sticks.
4

Return the Step 3 peel sticks to the pan. Add granulated sugar and water, and heat. When boiling, turn the heat down to low and simmer until the moisture almost evaporates. When boiling down, turn off the heat. Add brandy and mix. Leave long enough to cool.
5

Strain the moisture away from the Step 4 peels with something like a sieve. Then lay on a baking sheet and let them dry for about 15-20 minutes in the 150°C/300°F pre-heated oven. The time is just a guideline. Check the texture occasionally as they are heated.
6

Coat the baked iyokan strips from Step 5 with granulated sugar (not listed in the ingredients). Then dip them into chocolate melted in a bain-marie, and let dry on a baking sheet. When dried, transfer to an air-tight container and refrigerate overnight.
7

Use an air-tight container to store these in the refrigerator. That keeps the chocolate crispy and tasty.