Chocolate Covered Orange Peels (Print Version)
Candied orange peel strips enveloped in rich dark chocolate for a sweet, tangy confection.
# What You Need:
→ Orange Peels
01 - 3 large organic oranges, peel only
→ Syrup
02 - 2 cups granulated sugar (400 g)
03 - 1 cup water
→ Chocolate Coating
04 - 7 oz 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. Score the skin into quarters and carefully peel away the rind, keeping a small amount of the white pith attached.
02 - Slice the peeled rinds into uniform strips approximately ¼ inch wide.
03 - Place the strips in a saucepan, cover with cold water, and bring to a boil. Drain completely, then repeat this blanching process two more times to draw out excess bitterness.
04 - In a clean saucepan, combine the sugar and water. Stir over medium heat until the sugar fully dissolves, then add the blanched orange peel strips.
05 - Simmer the peels in the syrup, uncovered, for 45 to 60 minutes, stirring occasionally, until the strips become translucent and tender.
06 - Using tongs or a fork, transfer the candied strips to a wire rack. Allow them to air-dry at room temperature for at least 2 hours until no longer sticky to the touch. Overnight drying yields the best results.
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 completely melted and smooth.
08 - Dip each candied orange peel strip halfway into the melted chocolate, allowing the excess to drip off. Arrange the dipped strips on a parchment-lined tray.
09 - Let the chocolate set completely at room temperature, or refrigerate the tray for faster setting.
10 - Transfer the finished peels to an airtight container and store in a cool, dry place for up to 2 weeks.
# Expert Tips:
01 -
- That crack of dark chocolate giving way to chewy, bright orange is genuinely impossible to stop eating.
- They look like something from a fancy confectionery shop but cost almost nothing to make at home.
02 -
- Skip the blanching steps and your peels will taste like chewing on aspirin wrapped in sugar.
- Patience during the drying stage is everything because sticky peels will slide right out of their chocolate coating.
03 -
- Roll the candied peels in extra sugar before dipping for a sweeter crunch that catches people off guard.
- A splash of espresso alongside these is genuinely one of the best afternoon breaks you can give yourself.