Chocolate Covered Orange Peels (Print version)
Candied orange peel strips enrobed in velvety dark chocolate for a refined, tangy-sweet confection.
# What goes in:
→ Orange Peels
01 - 3 large oranges, preferably organic (peels only)
→ Candying Syrup
02 - 2 cups granulated sugar
03 - 1 cup water
→ Chocolate Coating
04 - 7 oz dark chocolate (60–70% cocoa), chopped
# Cooking steps:
01 - Wash oranges thoroughly under running water. Using a sharp knife, slice off the top and bottom of each orange, then score the peel into quarters. Carefully remove the peel in sections, 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 an elegant appearance.
03 - Place the 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 has fully dissolved and the mixture is clear.
05 - Add the blanched peels to the syrup and simmer uncovered for 45 to 60 minutes, stirring occasionally, until the peels turn translucent and feel tender throughout.
06 - Using tongs or a fork, transfer the candied peels 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 - Set up a double boiler by placing a heatproof bowl over a pot of barely simmering water, ensuring the bowl does not touch the water. Add the chopped dark chocolate and stir occasionally until completely melted and smooth.
08 - Dip each candied peel strip halfway into the melted chocolate, allowing the excess to drip back into the bowl. Arrange the coated peels on a parchment-lined baking tray.
09 - Let the chocolate set completely at room temperature, or refrigerate for 15 to 20 minutes to speed up the process. Once firm, store in an airtight container in a cool, dry place for up to 2 weeks.
# Tips from flavorandfeast:
01 -
- That crack of dark chocolate giving way to chewy, sweet, tangy peel is genuinely one of the most satisfying textures in candy making.
- They look like something from a fancy shop window but require nothing more than patience and a saucepan.
02 -
- Skip even one blanching round and you will taste it, because the bitterness hides deep in the pith and only repeated boiling draws it out.
- Patience during the drying stage is everything, since sticky peels will make your chocolate coating seize and look cloudy instead of glossy.
03 -
- Roll the candied peels in extra sugar before dipping if you want a sweeter, crunchier exterior that catches people off guard in the best way.
- The secret that changed everything for me was letting the peels dry overnight on a rack set inside a barely warm oven with the light on, because the gentle ambient heat dries them evenly without making them tough.