Sweeter than orange, clementine mixes with chocolate to form a delicious confectionery.
Your little guilty pleasure? Orangettes from the chocolatier. As soon as you are offered these candied orange sticks coated in dark chocolate, you succumb. You can’t stop: the whole box goes there during the day. So this year, you have decided to start making your own creations. But after plunging the orange peels into the simmering sugar syrup, it quickly smells burnt. Here they are all brown… Too bad, you will find comfort at the chocolatier.
Luckily, Elisabeth Loncke, a culinary content creator, found “the one.” perfect recipe for you. With no added sugar, it allows you to treat yourself to tangy confectionery in no time. For this, she relies on a seasonal citrus fruit, sweeter than orange: clementine. “I didn’t add any sugar but it’s entirely possible to add some”specifies the epicurean in her video. You’ll see, it’s ready very quickly!
- 500 ml of clementine juice (around 5-6 fruits)
- 2 tablespoons agar-agar (or 60 g cornstarch)
- 1 bar of dark chocolate (205 grams)
1. Place the peeled clementines in a blender. Mix them then pass the resulting juice through a strainer. The goal is to obtain 500 ml of clementine juice.
2. In a saucepan, heat the clementine juice with two tablespoons of agar-agar. Let it boil for a minute or two.
3. Pour everything into a cake mold covered with cling film. Leave to rest for 1 to 2 hours in the fridge, until you obtain a frozen block.
4. Cut into cubes of equal size then immerse them in the melted dark chocolate, using a fondue skewer.
Once the chocolate has cooled, you can already dig into your delicious confectionery. Delicately wrapped in a pretty bag, they can also make a lovely homemade Christmas gift, to slip under the tree on New Year’s Eve.
