Slice both ends of the oranges with a knife. Carefully peel the orange rinds and cut them into about 3-inch strips. Place all the orange peel strips in a medium sauce pan. Cover with water and bring it to a boil and then let it blanch for about 2 minutes. Drain off the boiling water. The original recipe suggested to do this process 3 more times to reduce the bitterness in the peel
Next, we are going to cook the peel in sugar syrup. Put 2 cups of sugar and 1 3/4 cups water in the medium sauce pan. Bring to a boil and then lower the heat to simmer. Add in the orange peel and let it simmer for the next 45 minutes to 1 hours. The peels will soften and somewhat a little translucent. Use a tongs to remove the peel and shake off any extra syrup and lay them down on parchment paper. The leftover syrup can be used for other purpose if you like, for example, in cocktails. It has very nice fragrant to it
Leave the peel to dry for at least 4 hours. You can feel that the peel will be sticky from the syrup. Place 6 Tbsp sugar in a small bowl and coat each orangettes with the sugar and then lay them on a clean parchment paper and let them sit out overnight
Tempering chocolate:
Place the chocolate pieces in a heat-proof bowl (preferably larger than the pan so it can sit on top). Set the bowl over the pan of gently simmering water. The bottom of the bowl shouldn't come into contact with the simmering water. Use a rubber spatula to stir. The chocolate will start to melt slowly. Perfect temperature is between 88-92 F
Remove from the heat and start dipping half of the orangettes into the chocolate and let the extra do drip off and gently lay them down on a clean parchment paper. If halfway through dipping the chocolate starts to cool down and difficult to dip, just set the bowl back into the simmering water and it will melt again. Let the chocolate set at room temperature
Keep them in airtight container without refrigeration necessary. This should be good for up to 2 months. They only lasted 3 days or probably less in our house !!