Chocolate Covered Orange Peels (Print Version)
Candied orange peels dipped in rich dark chocolate, creating a zesty-sweet confection for gifting or indulging.
# What You’ll Need:
→ Orange Peels
01 - 3 large navel or Valencia oranges
→ Sugar Syrup
02 - 1 cup granulated sugar (approximately 7 oz)
03 - 1 cup water
→ Chocolate Coating
04 - 7 oz high-quality dark chocolate (at least 60% cocoa), roughly chopped
→ Optional Garnish
05 - 1 teaspoon flaky sea salt (optional)
# Steps:
01 - Thoroughly wash and dry the oranges. Using a sharp paring knife, score each peel from top to bottom into quarters. Gently peel away the skin in large sections, preserving a thin layer of white pith for texture.
02 - Slice the peeled sections lengthwise 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 over high heat. Boil for 2 minutes, then drain completely. Repeat this blanching process two additional times to draw out excess bitterness from the pith.
04 - In the same saucepan, combine the sugar and water. Bring to a gentle simmer over medium heat, stirring constantly until the sugar is fully dissolved and the liquid is clear.
05 - Add the blanched peels to the simmering syrup. Reduce heat to low and maintain a gentle simmer for 40 minutes, stirring occasionally, until the peels become translucent and the syrup thickens noticeably.
06 - Using tongs, carefully transfer the candied peels to a wire rack set over a sheet of parchment paper. Arrange in a single layer and allow to air-dry for at least 1 hour, or until the surface is tacky but no longer dripping wet.
07 - Set up a double boiler by placing a heatproof bowl over a saucepan of gently simmering water, ensuring the bowl does not touch the water. Add the chopped chocolate and stir frequently until completely melted and smooth. Alternatively, melt in the microwave in 20-second intervals, stirring between each burst.
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 fresh sheet of parchment paper, spacing them apart to prevent sticking.
09 - If desired, lightly sprinkle the freshly coated chocolate with flaky sea salt. Allow the chocolate to set at room temperature for approximately 30 minutes until firm to the touch.
# Expert Tips:
01 -
- That first bite, when the dark chocolate snaps and the chewy, fragrant orange peel releases its sweet bitterness, is genuinely unforgettable.
- They look like something from a Parisian chocolate shop but require zero professional training to pull off.
02 -
- Skip even one blanching round and you will end up with peels that taste like eating pure extract, so resist the urge to rush this step.
- Humidity is the enemy of chocolate setting, so avoid making these on a rainy day unless your kitchen is very dry.
03 -
- If you want that professional glossy finish, learn to temper your chocolate before dipping, because it makes the difference between homemade and artisan.
- Save the leftover orange syrup in a jar in the fridge because it makes the most incredible sweetener for cocktails, tea, or drizzling over vanilla ice cream.