Chocolate Covered Orange Peels (Print version)
Sweet candied orange peel strips enveloped in rich dark chocolate for an elegant citrus confection.
# What goes in:
→ Orange Peels
01 - 3 large oranges, preferably organic, peels only
→ 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
# Cooking steps:
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 portion of the white pith attached for texture.
02 - Slice the peels 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 boil, then drain completely. Repeat this blanching process two more times to remove excess bitterness from the pith.
04 - In a clean saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar has fully dissolved and the mixture is clear.
05 - Add the blanched orange peels to the sugar syrup. Simmer uncovered for 45 to 60 minutes, stirring occasionally, until the peels appear 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 them to dry at room temperature for at least 2 hours, or ideally overnight, until no longer sticky to the touch.
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 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 the process. Once set, store the finished peels in an airtight container in a cool, dry place for up to 2 weeks.
# Tips from flavorandfeast:
01 -
- These peels strike that magical balance between bitter, sweet, and rich that makes you reach for one more every single time.
- They look like something from a fancy Parisian chocolate shop but require nothing more than patience and a saucepan.
02 -
- Skip even one blanching round and you will taste it, that raw bitterness cuts right through the chocolate and ruins the whole batch.
- Patience during the drying stage is everything, sticky peels sliding through chocolate will make a mess that no amount of refrigeration can fix.
03 -
- Roll the candied peels in extra sugar before dipping if you want them sweeter and sparkly, the sugar catches the light beautifully under the chocolate edge.
- The single biggest secret is letting the peels dry completely before dipping, even slightly tacky ones will cause the chocolate to seize and bloom overnight.