Chocolate Covered Orange Peels (Printable Version)
Candied orange peels dipped in dark chocolate, a zesty-sweet European confection perfect for gifting.
# What You Need:
→ Orange Peels
01 - 3 large navel or Valencia 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), chopped
→ Optional Garnish
05 - 1 tsp flaky sea salt (optional)
# Directions:
01 - Wash the oranges thoroughly under running water. Using a sharp knife, score the peel from top to bottom into quarters. Gently remove the peel in sections, keeping a thin layer of white pith attached to preserve texture.
02 - Slice the peels into uniform strips approximately ¼ 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 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 peels to the simmering syrup. Maintain a gentle simmer for 40 minutes, stirring occasionally, until the peels become translucent and the syrup thickens slightly.
06 - Using tongs, carefully transfer the candied peels to a wire rack set over a sheet of parchment paper. Spread them out so they do not touch each other. Allow to dry for at least 1 hour until the surface is tacky but no longer wet.
07 - Place the chopped dark chocolate in a heatproof bowl set over a saucepan of gently simmering water, stirring until smooth and fully melted. Alternatively, melt in the microwave in 20-second bursts, stirring between intervals.
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.
09 - If desired, lightly sprinkle the wet chocolate with flaky sea salt. Allow the chocolate to set at room temperature for approximately 30 minutes until firm to the touch.
# Expert Advice:
01 -
- The contrast of chewy candied citrus against a crisp shell of dark chocolate is the kind of flavor combination that makes people close their eyes when they bite into one.
- They look like something from a fancy confectionery shop but cost a fraction of what you would pay at a specialty store.
- The recipe is almost entirely hands off once the peels are simmering, leaving you free to clean up or pour yourself a glass of wine.
02 -
- Skip even one blanching round and your peels will carry a bitterness that no amount of chocolate can hide, I learned this the hard way on my second batch.
- Patience during the drying stage is everything, if the peels are too wet when you dip them the chocolate will seize into dull streaks instead of forming that beautiful glossy shell.
03 -
- Save the leftover orange syrup in a jar in the refrigerator because it makes an incredible sweetener for cocktails, iced tea, or drizzled over vanilla ice cream.
- Always check the ingredient list on your chocolate bar for added vegetable oils or artificial vanilla because those are signs the chocolate will not melt cleanly or taste as rich.