Chocolate Covered Orange Peels (Printable)
Candied orange peel strips enrobed in rich dark chocolate for a classic European confection.
# What You Need:
→ Orange Peels
01 - 3 large organic oranges, peels only
→ Candying Syrup
02 - 2 cups granulated sugar
03 - 1 cup water
→ Chocolate Coating
04 - 7 ounces dark chocolate (60–70% cocoa), chopped
# How To Make It:
01 - Wash the oranges thoroughly under running water. Using a sharp knife, slice off the top and bottom of each orange, then score the skin into quarters. Carefully peel away the skin, keeping a thin layer of white pith attached for texture.
02 - Slice the peeled orange skins into uniform strips approximately ¼ inch wide for even candying.
03 - Place the orange strips in a saucepan, cover with cold water, and bring to a rolling boil. Drain completely, then repeat this blanching process two more times to remove 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 orange peels to the syrup and simmer uncovered for 45 to 60 minutes, stirring occasionally, until the peels appear translucent and feel tender to the touch.
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 preferably overnight, until the surface is no longer tacky.
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 gently and occasionally until completely smooth and glossy.
08 - Dip each candied orange peel strip halfway into the melted chocolate, allowing the excess to drip back into the bowl. Arrange each piece on a parchment-lined tray with space between them.
09 - Let the chocolate set completely at room temperature, or refrigerate the tray for 15 to 20 minutes to speed up the process. Once firm, transfer the finished peels to an airtight container and store in a cool, dry place for up to 2 weeks.
# Expert Suggestions:
01 -
- These beauties look like something from a Parisian chocolate shop but cost almost nothing to make at home.
- The contrast of bitter orange peel, sweet syrup, and dark chocolate creates a flavor that lingers in the best way.
- They keep for two weeks, which means you can make them ahead and actually relax before guests arrive.
02 -
- Skip the blanching steps and your peels will taste like chewing on aspirin, which I learned the hard way during my first attempt when I tried to save twenty minutes.
- Patience during the drying stage is everything because sticky peels will slide right out of their chocolate shells instead of bonding properly.
03 -
- A well dried peel is the foundation of a great finished piece, so if in doubt give it another hour on the rack rather than rushing into the chocolate.
- Work with the chocolate while it is warm and fluid because once it starts thickening it will coat unevenly and look clumpy instead of elegant.