Oranges from Sicily, crystallised by us, coated in 66% cacao dark chocolate.
The peel of the organically-grown Navel oranges from Sicily express their character in harmony with the 66% cacao chocolate.
We take special care to preserve the moist texture and the essential oils so as to reveal the treasure to be found in the taste of these remarkable citrus fruits.
Made in France
Delivery estimate: on or before Tuesday 4 April with Express France.
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This Product is shipped directly from our Boutique in Lyon, France. Packaging will protect from shocks and heat.
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A Word from our Chocolate Master
Our crystallised fruits are the result of many years of research and development which means we are now able to use a unique crystallising process during which we use the entire fruit (peel and juice) and reduce the amount of glucose syrup need to a minimum by working with the natural inversion of sugars. At the core of this approach is the fruit - both in how it is chosen and how it is processed. We strive to maintain the fruit's flavour by working it at low temperatures. Crystallisation requires patience and is painstaking; it is, above all, an age-old preserving technique which aims to replace the fruit's vegetation water with sugar by progressively, and at regular intervals, increasing the concentration of preserving syrup sugar. Each crystallisation session lasts five days and five nights during which the syrup is "freshened up" every eight hours.
Orangettes can be enjoyed at any time of the day at room temperature (between 16°C and 24°C) paired with tea or a glass of champagne or white wine, Niepoort port, Barbeito Madeira win or Bodega Hidalgo sherry.
Navel oranges from Sicily, sugar, glucose syrup. Chocolate: 66% minimum cacao content, sugar, vanilla pod, soya lecithin.
Possible traces of nuts, flour, milk.
Eat within three weeks of purchase and store at a temperature below 20°C, in a dry place away from smells.
130x40x130mm - 250g - 140.00 €/kg - Reference: P-00970 - For Products with several flavors, the Chocolate Maker may exceptionnally replace one flavor by another according to production and/or seasonal constraints. Non-contractual photo. Serving suggestion.
Discover more about Maison Palomas
The History of a century-old chocolate factory created in 1917Learn More
The know-how of « Haute Chocolaterie » that distinguishes the Maison PalomasLearn More
The Chocolate Master
Dominique Clerc, Chocolate Master of the Maison Palomas since 2011Learn More
The Haute Couture delight signed by the Palomas and Bucol HousesLearn More
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