Chocolate Covered Orange Peels (Printable version)
Candied orange peels enveloped in rich dark chocolate—a classic European confection with sweet tangy elegance.
# What you need:
→ Orange Peels
01 - 3 large oranges (preferably organic, for peel)
→ Syrup
02 - 2 cups granulated sugar (about 400 g)
03 - 1 cup water
→ Chocolate Coating
04 - 7 oz dark chocolate (60–70% cocoa), chopped (about 200 g)
# How To:
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 thin layer of white pith intact for texture.
02 - Slice the peels into uniform strips approximately ¼ inch wide for even candying and a polished appearance.
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 fully dissolves and the mixture is clear.
05 - Add the blanched orange peels 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, transfer the candied peels to a wire rack set over a sheet of parchment. Allow them to dry at room temperature for at least 2 hours until no longer sticky to the touch. Drying overnight yields the best results.
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 occasionally until completely smooth and glossy.
08 - Dip each candied orange peel strip halfway into the melted chocolate, allowing the excess to drip back into the bowl. Arrange the dipped peels on a parchment-lined tray.
09 - Let the chocolate set completely at room temperature, or refrigerate the tray for 15 to 20 minutes to speed up setting. Once firm, store the finished peels in an airtight container in a cool, dry place for up to 2 weeks.
# Expert Advice:
01 -
- That first bite cracks through dark chocolate into a chewy, bright orange center and you will genuinely wonder why you ever bought these at a store.
- They look wildly impressive but the process is mostly waiting around while your kitchen smells incredible.
02 -
- Skip even one blanching round and you will taste bitter regret instead of sweet orange, so set a timer and stay the course.
- If your chocolate seizes and turns grainy, a single teaspoon of neutral oil stirred in gently can sometimes save the whole batch.
03 -
- Save the leftover orange syrup in a jar in the fridge and stir it into cocktails, tea, or drizzle it over vanilla ice cream for a bonus treat.
- Dry the candied peels overnight rather than the minimum two hours because drier peels hold the chocolate coating much better and develop a more satisfying chew.