Chocolate Covered Orange Peels (Printable)
Candied orange peel strips enveloped in rich dark chocolate for an elegant, tangy-sweet confection.
# What You Need:
→ Orange Peels
01 - 3 large organic oranges (peels only)
02 - Water for blanching
→ Candying Syrup
03 - 2 cups granulated sugar
04 - 1 cup water
→ Chocolate Coating
05 - 7 oz dark chocolate (60–70% cocoa), finely chopped
# How To Cook:
01 - Scrub the oranges thoroughly under running water. Slice off the top and bottom of each orange to create flat ends. Score the peel into four vertical sections and carefully peel away the skin, keeping a thin layer of white pith attached for texture.
02 - Slice the peels into uniform strips approximately ¼ inch wide for even candying.
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 - Combine the granulated sugar and water in a clean saucepan. Stir over medium heat until the sugar fully dissolves and the mixture is clear.
05 - Add the blanched peels to the syrup. Simmer uncovered for 45 to 60 minutes, stirring occasionally, until the peels turn translucent and feel tender throughout.
06 - Using tongs, transfer the peels to a wire rack set over a sheet of parchment paper. Allow them 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. Stir gently and occasionally until completely smooth and glossy. Remove from heat.
08 - Dip each candied peel strip halfway into the melted chocolate, allowing the excess to drip back into the bowl. Arrange the dipped peels on a parchment-lined baking tray.
09 - Let the chocolate firm up at room temperature, or refrigerate the tray for 15 to 20 minutes to speed up setting. Once fully set, transfer to an airtight container and store in a cool, dry place for up to 2 weeks.
# Expert Tips:
01 -
- Candying your own orange peels is surprisingly simple and the result tastes infinitely better than anything store bought.
- Dipping them in dark chocolate turns a humble citrus peel into something you would proudly gift in a fancy box.
- Your kitchen will smell absolutely incredible for hours.
02 -
- Skip even one blanching round and the peels will taste bitter enough to ruin the whole batch.
- Patience during the drying stage is everything because sticky peels will make the chocolate slide right off.
03 -
- Roll the candied peels in extra sugar before dipping for a sparkly finish and an extra layer of sweetness.
- Pair these with a strong espresso or a glass of dessert wine for the kind of elegant ending that makes people close their eyes and sigh.