Chocolate Covered Orange Peels (Printable)
Candied orange peel strips enveloped in dark chocolate—an elegant, naturally gluten-free European confection.
# What You Need:
→ Orange Peels
01 - 3 large oranges, preferably organic, peels only
→ Candying Syrup
02 - 2 cups granulated sugar
03 - 1 cup water
→ Chocolate Coating
04 - 7 oz dark chocolate (60–70% cocoa), chopped
# How To Make:
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 skin into quarters and carefully peel away the rind, keeping a thin layer of white pith attached for texture.
02 - Slice the peels lengthwise into uniform strips approximately ¼ inch wide for even candying.
03 - Place the strips in a saucepan and cover with cold water. Bring to a rolling boil, then drain completely. Repeat this blanching process two more 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 mixture is clear.
05 - Add the blanched orange peel strips to the syrup. 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, lift the peels 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 ideally overnight, until the surface is no longer tacky.
07 - Set a heatproof bowl over a pot of barely simmering water, ensuring the bottom of the bowl does not touch the water. Add the chopped dark chocolate and stir occasionally until 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 coated strip onto 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 firm, transfer the peels to an airtight container and store in a cool, dry place for up to 2 weeks.
# Expert Hints:
01 -
- These taste like something from a fancy chocolate shop but cost almost nothing to make at home.
- The triple blanching trick removes bitterness and leaves behind pure citrus perfume wrapped in silky dark chocolate.
02 -
- Skip even one blanching round and you will taste it, that lingering bitterness is impossible to fix once the peels are candied.
- Wet peels will make the chocolate seize and turn grainy, so patience during the drying stage is everything.
03 -
- Roll the freshly candied peels in extra sugar before dipping for a sparkle that also adds a lovely crunch.
- A splash of Grand Marnier stirred into the melted chocolate takes these from homemade to extraordinary with zero extra work.