Chocolate Covered Orange Peels (Print Page)

Candied orange peel strips enveloped in rich dark chocolate—a classic European confection with an elegant finish.

# What You Need:

→ Orange Peels

01 - 3 large oranges, preferably organic, for peel only

→ Syrup

02 - 2 cups granulated sugar (about 400 g)
03 - 1 cup water (about 240 ml)

→ Chocolate Coating

04 - 7 oz dark chocolate (60–70% cocoa), chopped (about 200 g)

# Directions:

01 - Wash the oranges thoroughly under running water. Using a sharp knife, slice off the top and bottom of each orange. Score the skin into four quarters and carefully peel away the skin, keeping a thin layer of the white pith intact for texture.
02 - Slice the peels into uniform strips approximately ¼ inch wide for even candying.
03 - Place the strips in a saucepan, cover with cold water, and bring to a rolling boil. Drain completely, then repeat this blanching process two more times to draw out excess bitterness from the pith.
04 - In a clean saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar has fully dissolved and the mixture is clear.
05 - Add the blanched orange peels to the syrup. Simmer uncovered for 45 to 60 minutes, stirring occasionally, until the peels appear translucent and feel tender throughout.
06 - Using tongs or a fork, lift the candied peels from the syrup and arrange them on a wire rack set over a sheet of parchment paper. Allow them to dry at room temperature for at least 2 hours, or preferably overnight, until no longer tacky to the touch.
07 - Set a heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Add the chopped dark chocolate and stir occasionally until completely melted and smooth.
08 - Dip each candied orange peel strip halfway into the melted chocolate, allowing the excess to drip back into the bowl. Place each coated strip onto a parchment-lined baking tray.
09 - Let the chocolate firm up completely at room temperature, or place the tray in the refrigerator for 15 to 20 minutes to speed up setting.
10 - Transfer the finished peels to an airtight container and store in a cool, dry place for up to 2 weeks.

# Expert Tips:

01 -
  • They look incredibly impressive but require zero special skills, just patience and a bit of stirring.
  • The combination of bitter orange, sweet syrup, and dark chocolate is the kind of flavor balance that makes people close their eyes when they taste one.
  • You probably already have everything you need in your kitchen right now, which makes this the perfect last minute gift idea.
02 -
  • Skip the blanching steps and you will end up with peels so bitter they are basically inedible, no matter how much sugar or chocolate you pile on later.
  • Do not let the chocolate get too hot while melting or it will seize into a grainy, dull mess that refuses to coat anything properly.
03 -
  • Roll the candied peels in extra sugar before dipping for a crystallized sparkle that adds crunch and makes them look like they came from a fancy confectionery.
  • A splash of grand marnier or dark rum stirred into the syrup in the last ten minutes of simmering adds a depth that will have everyone asking what your secret is.

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