After peeling the oranges into long strips, the peels are cooked in water and candied a long time in a syrup of sugars, then cut into strips before being packed in trays under a protective atmosphere. Their presentation is ideal for chocolate coating. They are fantastic as a garnish for desserts such as Chocolate Orange Mousse or chopped and added to puddings, cakes or breads such as Panettone or Christmas cake. They can be dipped in dark chocolate for an extraordinary petit fours or hostess gift.