Chocolate Covered Orange Peels (Print Page)
Candied orange peel strips enrobed in dark chocolate — a refined citrus confection.
# What You Need:
→ Orange Peels
01 - 3 large oranges, preferably organic, peels only
→ Syrup
02 - 2 cups (400 g) granulated sugar
03 - 1 cup (240 ml) water
→ Chocolate Coating
04 - 200 g (about 7 oz) dark chocolate (60–70% cocoa), chopped
# Directions:
01 - Wash the oranges thoroughly under running water. Using a sharp knife, slice off the top and bottom of each orange to create a stable base. Score the skin into quarters and carefully peel away the rind, keeping a portion of the white pith intact for texture.
02 - Slice the removed peels into uniform strips approximately ¼ inch wide for even candying and a polished presentation.
03 - Place the strips in a saucepan and cover with cold water. Bring to a rolling boil, then drain completely. Repeat this blanching process two additional times to draw out excess bitterness from the pith.
04 - In a clean saucepan, combine the granulated sugar and water. Stir continuously over medium heat until the sugar has fully dissolved and the mixture is clear.
05 - Add the blanched peel strips to the syrup. Simmer uncovered for 45 to 60 minutes, stirring occasionally, until the peels appear translucent and feel tender to the touch.
06 - Using tongs or a fork, lift each peel from the syrup and arrange on a wire rack set over a sheet of parchment. Allow to air-dry at room temperature for at least 2 hours, or ideally overnight, until the surface is no longer tacky.
07 - Place the chopped dark chocolate in a heatproof bowl set over a pot of barely simmering water, ensuring the bowl does not touch the water. Stir gently and occasionally until the chocolate is completely melted and silky smooth.
08 - Dip each candied peel strip halfway into the melted chocolate, allowing the excess to drip back into the bowl. Lay each piece on a parchment-lined baking tray with the chocolate-coated side facing up.
09 - Let the chocolate firm up completely at room temperature, or transfer the tray to the refrigerator to speed up setting. Once hardened, store the finished peels in an airtight container in a cool, dry place for up to 2 weeks.
# Expert Tips:
01 -
- You are turning kitchen scraps into an elegant gift worthy confection that costs a fraction of store bought versions.
- The contrast of bitter sweet dark chocolate against chewy candied citrus is genuinely addictive.
02 -
- Skip even one blanching round and your peels will taste like eating orange scented medicine, learned that the hard way.
- Patience during the drying stage is everything because sticky peels will seize your chocolate into a cloudy mess.
03 -
- Roll the candied peels in extra sugar before dipping for a sweeter crunch that adds a beautiful sparkle.
- A tiny sprinkle of flaky sea salt on the wet chocolate before it sets elevates these from delicious to unforgettable.