Chocolate Covered Orange Peels (Printable Version)
Candied orange peel strips enveloped in rich dark chocolate—a classic elegant European confection.
# Ingredient List:
→ Orange Peels
01 - 3 large organic oranges, peels only
→ Syrup
02 - 2 cups (400 g) granulated sugar
03 - 1 cup (240 ml) water
→ Chocolate Coating
04 - 7 oz (200 g) dark chocolate (60–70% cocoa), chopped
# How to Make:
01 - Wash the oranges thoroughly under running water. Using a sharp knife, slice off the top and bottom of each orange, then score the skin into four vertical sections. Carefully peel away the skin, keeping a thin layer of white pith intact for texture.
02 - Slice the peeled skins lengthwise into uniform strips approximately ¼ inch (0.5 cm) wide.
03 - Place the orange peel strips in a saucepan, cover with cold water, and bring to a rolling boil. Drain completely, then 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 constantly over medium heat until the sugar has fully dissolved and the mixture is clear.
05 - Add the blanched orange peel strips to the sugar 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, carefully lift each peel from the syrup and transfer to a wire rack set over a sheet of parchment paper. 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 smooth.
08 - Dip each candied orange peel strip halfway into the melted chocolate, allowing the excess to drip back into the bowl. Arrange each coated strip on a parchment-lined baking tray, leaving space between pieces to prevent sticking.
09 - Allow the chocolate coating to harden completely at room temperature, or place the tray in the refrigerator to speed up setting. Once firm, transfer the finished pieces to an airtight container and store in a cool, dry place for up to 2 weeks.
# Expert Tips:
01 -
- The combination of chewy, bright citrus and snapping dark chocolate tastes like something from a fancy Parisian shop, but you made it at your own stove.
- They require patience more than skill, and the process is genuinely meditative once you find your rhythm.
02 -
- Skip even one blanching round and you will taste it immediately. The bitterness lurking in that pith does not forgive shortcuts.
- Humidity is the enemy of drying candied peel. A rainy day can turn your beautifully translucent strips into sticky, stubborn messes that never fully set.
03 -
- Test your syrup readiness by lifting a peel with tongs. If it bends without snapping and looks slightly see through at the edges, it is done.
- Temper your chocolate if you want that professional shine and clean snap. A simple seeding method takes only a few extra minutes and elevates the final result enormously.