Chocolate Covered Orange Peels (Printable)
Candied orange peels dipped in rich dark chocolate create a zesty-sweet indulgence perfect for gifting.
# What You'll Need:
→ Orange Peels
01 - 3 large oranges
→ Sugar Syrup
02 - 1 cup granulated sugar
03 - 1 cup water
→ Chocolate Coating
04 - 7 oz high-quality dark chocolate (at least 60% cocoa)
→ Optional Garnish
05 - 1 tsp flaky sea salt
# Steps:
01 - Wash the oranges thoroughly under running water. Using a sharp knife, score each peel from top to bottom into quarters. Gently remove the peel in sections, keeping as much of the white pith intact as possible for a tender finished texture.
02 - Slice the peels into uniform thin strips approximately 1/4 inch wide for even candying and a polished appearance.
03 - Place the peel strips in a saucepan, cover with cold water, and bring to a boil. Boil for 2 minutes, then drain completely. Repeat this blanching process two more times to draw out excess bitterness from the pith.
04 - In the same saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring constantly until the sugar has fully dissolved and the liquid is clear.
05 - Add the blanched peel strips to the simmering syrup. Cook gently for 40 minutes, stirring occasionally, until the peels become translucent and the syrup thickens slightly. Avoid vigorous boiling to prevent toughening the peels.
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 let dry at room temperature for at least 1 hour until tacky but no longer dripping syrup.
07 - Break the dark chocolate into even pieces and melt in a heatproof bowl set over gently simmering water, stirring until smooth and glossy. Alternatively, melt in the microwave in 20-second bursts, stirring between each interval.
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 fresh sheet of parchment paper, spacing them apart so they do not touch.
09 - If desired, sprinkle a few flakes of sea salt over the chocolate-coated portion of each piece. Allow the chocolate to set completely at room temperature for about 30 minutes until firm and no longer tacky to the touch.
# Expert Advice:
01 -
- Candying your own peels fills the kitchen with an aroma that no candle or essential oil could ever replicate.
- They look wildly impressive arranged in a little box or jar, but the process is meditative and forgiving.
02 -
- Skip the blanching steps and you will end up with peels so bitter they are basically inedible, which I learned the hard way on my very first attempt.
- Tempering the chocolate before dipping gives you a gorgeous snap and glossy finish that holds up at room temperature without blooming into dull white streaks.
03 -
- Reserve the leftover citrus syrup after candying because it makes an incredible cocktail sweetener or a spoonful of magic drizzled over yogurt and ice cream.
- Let the peels dry long enough that they feel tacky but not sticky before you dip them, otherwise the chocolate will seize and refuse to adhere properly.