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Candied Orange Segments (Orangettes)

DURATION

18 minutes

PRICE

$39 (USD)

CATEGORIES

Chocolate Treats
Confections

On Demand Recipe

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Buy course for $39

Enjoy the timeless combination of chocolate and orange with Chef Andrés’s Candied Orange Segments (Orangettes).

Master the Ultimate Candied Orange Segments Recipe

Transform simple orange peels into bright, flavorful chocolate treats, perfect for gourmet gift boxes, holiday desserts, or at-home indulgence.

Quick Masterclass in Classic Confectionery

Master candying and chocolate coating in just 18 minutes. This class delivers professional results quickly and efficiently.

Enroll now and master this classic French confectionery treat.

PROGRAM

What You Will Master in This 18-Minute Recipe

Learn to make chocolate-covered candied orange segments (Orangettes) with Chef Andrés — a classic French confectionery treat.

Key Techniques

  • Candying Process: Master transforming orange peels into tender, flavorful segments.

  • Chocolate Coating: Achieve a thin, glossy layer of chocolate.

  • Gourmet Finish: Perfect for holiday desserts and gift boxes.

 

What is included in the recipe?

  • Lifetime access to the recipe video.
  • Recipe book in PDF format including detailed methods, percentages, and the shelf life of each product. 
  • Tools and equipment list with hyperlinks to the websites where we bought all our utensils. 
  • Digital photo of the product/products made during class.

 

Recommendations and rules:

  • You will have lifetime access to the recipe video, recipe book, tools and equipment list, and photos.
  • Our On-Demand Recipe Videos are meant to be Demo style, we do not expect students to cook with us. We feel this is the best way to get the most out of our experience together.

Andrés Lara

Pastry Chef

Andrés Lara had traveled the world working and exploring different cultures; this makes his work approach so fresh and unique. He is now the Executive Pastry Chef at Melissa Coppel’s...

WHAT’S INCLUDED


FILES
Recipe Book PDF

PHOTOS
Course gallery

LIST OF TOOLS & EQUIPMENTS
Brand & Link

QUESTIONS & ANSWERS
Ask, share or help

SUBSCRIPTION PLANS

BASIC

MONTHLY / $39.00

MORE INFORMATION

PREMIUM

YEARLY / $995.00

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VIP

YEARLY / $1,950.00

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    Know our chefs

    Melissa Coppel

    CEO Founder
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    Andrés Lara

    Pastry Chef
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    Ramon Morató

    Cacao Barry's Global Creative Director
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    Daisuke Yamanouchi

    Bean to Bar Expert and Cacao Barry Ambassador for Japan
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    Frank Haasnoot

    Dutch Pastry Chef and Chocolatier. Chocolate Decoration Expert.
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    Daniel Álvarez

    Owner of Dalúa de Elche (Alicante)
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    Josep Maria Ribé

    Director of Chocolate Academy Barcelona
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    Enric Monzonis

    Former Head of Pastry in Tickets, Barcelona. Pastry Chef at Chocolate Academy, Barcelona.
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    Raúl Bernal

    Winner of Lluís Santapau 2011 Trophy
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    Francisco Migoya

    Head of Pastry at Noma, Copenhagen.
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    Olivier Fernández

    Founder of MXBCN Bean to Bar Chocolate
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    David Gil

    Owner of I+Desserts and Pastry Chef
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    Benoît Cornet

    Pastry Chef
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    Yun Eunyoung

    Owner of Garuharu Seoul and Éclair Expert
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    Lauren V. Haas

    Professor at the Culinary Institute of America (CIA), Greystone.
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    Meilleur Ouvrier de France 2018 - Chocolate and Confectionery Expert
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