Chocolate Covered Orange Peels (Printable Version)
Sweet candied orange peels dipped in rich dark chocolate. An elegant homemade confection with a tangy citrus finish.
# What You Need:
→ Orange Peels
01 - 3 large oranges, preferably organic (peels only)
→ Candying 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
# Directions:
01 - Wash the oranges thoroughly under running water. Using a sharp knife, slice off the top and bottom of each orange to create a stable base. Score the skin into four vertical quarters, then carefully peel away each section, keeping a thin layer of white pith intact for texture.
02 - Slice the peeled sections lengthwise into uniform strips approximately ¼ inch (0.5 cm) wide for even candying.
03 - Place the strips in a saucepan and cover with cold water. Bring to a full boil, then drain completely. 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 over medium heat until the sugar dissolves completely and the mixture is clear.
05 - Add the blanched orange peel strips to the syrup. Simmer uncovered over low heat for 45 to 60 minutes, stirring occasionally, until the peels appear translucent and feel tender to the touch.
06 - Using tongs or a fork, lift the peels from the syrup and arrange them in a single layer on a wire rack. Allow to air-dry at room temperature for at least 2 hours, or until the surface is no longer tacky. Overnight drying yields the best results.
07 - Place the chopped dark chocolate in a heatproof bowl set over a pot of barely simmering water (do not let the bowl 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. Place each piece 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, transfer to an airtight container and store in a cool, dry place for up to 2 weeks.
# Expert Tips:
01 -
- These look like something from a fancy chocolatier but cost a fraction of the price to make at home.
- The combination of bitter orange peel and dark chocolate is genuinely addictive once you start you will not stop.
- They keep beautifully for two weeks which means you can make them ahead for gifts or holiday trays.
02 -
- Skip the blanching steps and your peels will taste like chewing on aspirin and orange cleaner mixed together which I learned the hard way on my first attempt.
- Patience during the drying stage is everything because if the peels are even slightly sticky the chocolate will seize and clump instead of coating smoothly.
03 -
- A warm dry kitchen is your best friend when making these so avoid doing it on humid days when the chocolate will struggle to set properly.
- Save the leftover orange syrup after removing the peels because it makes an incredible sweetener for cocktails tea or even drizzled over pancakes the next morning.