Chocolate Covered Orange Peels (Printable)

Candied orange peel strips enrobed in dark chocolate—a timeless European confection with a sweet, tangy bite.

# What You Need:

→ Orange Peels

01 - 3 large oranges (preferably organic), peel only

→ Candying Syrup

02 - 2 cups granulated sugar (about 400 g)
03 - 1 cup water (about 240 ml)

→ Chocolate Coating

04 - 7 oz dark chocolate (60–70% cocoa), roughly chopped

# How-To:

01 - Wash the oranges thoroughly under running water. Using a sharp knife, slice off the top and bottom of each orange to create a flat surface. Score the peel into quarters and carefully remove it from the fruit, keeping a portion of the white pith intact for texture.
02 - Slice the removed peels into uniform strips approximately ¼ inch wide for even candying and a polished appearance.
03 - Place the peel strips in a saucepan and cover with cold water. Bring to a rolling boil, then drain completely. Repeat this blanching process two additional times to draw out 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 syrup is clear.
05 - Add the blanched peel strips to the syrup. Simmer uncovered over low heat for 45 to 60 minutes, stirring occasionally, until the peels become translucent and tender throughout.
06 - Using tongs or a fork, lift the candied strips from the syrup and arrange them in a single layer on a wire rack set over a sheet of parchment paper. Allow to air-dry at room temperature for at least 2 hours, or preferably overnight, until no longer tacky to the touch.
07 - Set a heatproof bowl over a pot of barely simmering water, making sure the bottom of the bowl does not touch the water. Add the chopped chocolate and stir gently until completely melted and smooth.
08 - Dip each candied peel strip halfway into the melted chocolate, allowing any excess to drip back into the bowl. Place each coated strip onto a parchment-lined baking tray, leaving space between pieces.
09 - Allow the chocolate to harden fully at room temperature, or place the tray in the refrigerator for quicker setting. Once firm, transfer the finished peels to an airtight container and store in a cool, dry place for up to 2 weeks.

# Expert Advice:

01 -
  • The contrast of bitter citrus and dark chocolate is genuinely addictive, and you will find yourself sneaking pieces from the container at midnight.
  • They look like something from a fancy confectionery shop but require nothing more than patience and a saucepan.
  • Once you master the candying technique, you can experiment with grapefruit, lemon, or even Meyer oranges for entirely different flavor profiles.
02 -
  • Skip even one blanching round and you will taste the difference immediately, because that bitterness clings stubbornly and ruins the whole batch.
  • Patience during drying is everything, and sticky peels will cause the chocolate to seize and separate instead of setting with a clean snap.
  • Use a double boiler gently rather than a microwave, since scorched chocolate on chocolate covered orange peels is a heartbreaking waste of three hours.
03 -
  • Around the 40 minute mark of candying, test a strip by pressing it between your fingers, because perfectly candied peel should feel pliable and translucent but not falling apart.
  • Tap the dipped peel gently against the bowl edge twice to remove excess chocolate and achieve that clean professional looking coating.

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