Chocolate Covered Orange Peels (Printer-friendly)

Candied orange peel strips enrobed in rich dark chocolate for an elegant, tangy-sweet confection.

# What You’ll Need:

→ Orange Peels

01 - 3 large organic oranges (peels only)

→ Candying Syrup

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

→ Chocolate Coating

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

# How-To Guide:

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 quarters and carefully peel away the rind, keeping a small amount of white pith attached for texture.
02 - Slice the peels into uniform strips approximately ¼ inch wide for even candying and an elegant 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 more times to draw out excess bitterness from the pith.
04 - In a clean saucepan, combine the 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 gently, 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, transfer the candied peels to 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 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 until the chocolate is 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 piece onto a parchment-lined tray with space between them.
09 - Allow the chocolate to harden completely at room temperature, or refrigerate the tray for 15 to 20 minutes to speed up the setting process.
10 - Once fully set, transfer the chocolate-covered orange peels to an airtight container. Store in a cool, dry place for up to 2 weeks.

# Expert Advice:

01 -
  • The contrast of bitter citrus oil against dark chocolate is the kind of flavor pairing that makes you close your eyes and slow down for a second.
  • They look like something from an expensive boutique but cost almost nothing to make at home.
  • Friends always assume you spent all day on these, and you can let them believe it.
02 -
  • Skip even one blanching round and you will taste it, because that bitterness hides deep in the pith and only repeated boiling draws it out fully.
  • Patience during the drying stage makes or breaks the final dip, since even slightly sticky peels will cause the chocolate to seize and look cloudy instead of shiny.
03 -
  • The syrup left in the pot after candying is liquid gold, so strain it into a jar and stir it into cocktails, tea, or sparkling water for the most fragrant orange simple syrup you will ever taste.
  • Tap the fork gently on the bowl edge when dipping to get a clean thin coat instead of a thick clumsy layer of chocolate.

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