Long strips of rind slowly candied for two weeks. Supple and translucent, with the essence of fruit and liberated from the excess of sugar, they are delicated enrobed in a fine layer of dark chocolate.
The enrobing of the orangette is crunchy and the orange of the interior is tender.
The note of chocolate is weak and the orange persists on the palate.
Our chocolates are best appreciated at room temperature.