Chocolate Covered Orange Peels (Printable)

Candied orange peel strips enrobed in dark chocolate for a classic European confection.

# What You'll Need:

→ Orange Peels

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

→ Candying Syrup

02 - 2 cups granulated sugar
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 thin layer of white pith attached.
02 - Slice the peels into uniform strips approximately ¼ inch wide.
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 remove excess bitterness.
04 - In a clean saucepan, combine the sugar and water. Stir over medium heat until the sugar has fully dissolved, then add the blanched orange peels.
05 - Simmer the peels in the syrup uncovered for 45 to 60 minutes, stirring occasionally, until they appear translucent and feel tender throughout.
06 - Using tongs or a fork, transfer the peels to a wire rack set over parchment paper. Allow them to dry at room temperature for at least 2 hours or 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 smooth and glossy.
08 - Dip each candied peel strip halfway into the melted chocolate, allowing the excess to drip off. Place each piece on a parchment-lined tray.
09 - Let the chocolate set completely at room temperature, or refrigerate for 15 to 20 minutes to speed up the process. Store in an airtight container in a cool, dry place for up to 2 weeks.

# Expert Hints:

01 -
  • The contrast of bittersweet chocolate against chewy, bright orange peel is the kind of flavor pairing that makes people close their eyes when they bite in.
  • They look like something from a fancy confectionery shop but require nothing more than patience and a saucepan.
  • Once you master the technique, you will start eyeing every citrus fruit in your kitchen as potential candy.
02 -
  • Skip the blanching steps and your candy will taste like eating orange rind straight off the fruit, which is a mistake I made exactly once before learning better.
  • Patience during the drying stage is what separates beautiful, glossy peels from a sticky mess that sheds chocolate everywhere.
03 -
  • Roll the candied peels in extra sugar before dipping them in chocolate if you want a sweeter, more old fashioned finish.
  • Let the chocolate cool slightly before dipping because if it is too hot, it slides right off the peel instead of coating it evenly.

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