Chocolate Covered Orange Peels (Print View)
Candied orange strips enveloped in rich dark chocolate—an elegant, classic European confection.
# What You Need:
→ Orange Peels
01 - 3 large organic oranges (peels only)
→ Candying Syrup
02 - 2 cups granulated sugar
03 - 1 cup water
→ Chocolate Coating
04 - 7 ounces dark chocolate (60–70% cocoa), chopped
# How-To Steps:
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 quarters and carefully peel away the rind, keeping a thin layer of white pith attached.
02 - Slice the peeled rinds into uniform strips approximately ¼ inch wide for even candying and a polished presentation.
03 - Place the orange 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 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 and simmer uncovered for 45 to 60 minutes, stirring occasionally, until the strips become translucent and tender throughout.
06 - Using tongs or a fork, lift each peel from the syrup and transfer to a wire rack set over a sheet of parchment paper. Allow to 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 until the chocolate is completely melted, 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 each piece on a parchment-lined tray with the chocolate side facing up.
09 - Allow the chocolate coating to harden completely at room temperature, or place the tray in the refrigerator for 15 to 20 minutes to speed up the process.
10 - Transfer the set chocolate-dipped orange peels to an airtight container and store in a cool, dry place for up to 2 weeks.
# Expert Hints:
01 -
- Candying your own orange peels is surprisingly addictive once you taste how different they are from anything store bought.
- The contrast of bitter citrus, sweet syrup, and dark chocolate is the kind of flavor combination that makes people close their eyes when they eat.
- They look stunning arranged on a simple white plate, like something from a Parisian chocolate shop.
02 -
- Skip even one blanching round and you will end up with peels that taste like chewing on aspirin. I learned this the hard way when I tried to rush a batch before a dinner party.
- The peels must be completely dry before dipping, otherwise the chocolate will seize and develop a cloudy, streaked finish.
03 -
- Save the leftover orange syrup after removing the peels. It makes an incredible cocktail sweetener or a glaze for roasted carrots and winter squash.
- Roll the freshly candied peels in extra sugar before drying if you want a frosty, crystallized look that adds another layer of texture.