Orangettes

Cut the oranges, remove the segments and scrape off the remaining pulp, leaving only the peel.
In a saucepan, cook the orange peels for approximately two hours.
Prepare a syrup by heating the water with the sugar and glucose.
Mix with the orange peel and leave to comfit for 48 hours.
Drain and concentrate the syrup to 10% brix.
Repeat several times to reach a concentration of 72% brix.
Cut into thin strips and dust with icing sugar to separate, then dip in tempered chocolate. (Melt at 50°C, cool to 27°C and reheat to 32/33°C).

The fourth generation of Jura chocolatiers, Edouard Hirsinger earned his blue- white-and-red collar in 1997. Every day, he works on "living" chocolates, meaning that they are never stored at negative temperatures, and are designed without preservatives or flflavoring, using local raw materials (organic eggs, raw cream and milk from Arbois).