Chocolate Covered Orange Peels (Printable Version)

Candied orange peel strips enrobed in dark chocolate—sweet, tangy, and elegantly simple to prepare.

# What You'll Need:

→ Orange Peels

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

→ Syrup

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

→ Chocolate Coating

04 - 7 oz dark chocolate, 60–70% cocoa, chopped (200 g)

# Step-by-Step:

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 portion of the white pith attached for texture.
02 - Slice the peeled rinds into uniform strips approximately ¼ inch wide for even candying.
03 - Place the orange 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 continuously over medium heat until the sugar has fully dissolved and the mixture is clear.
05 - Add the blanched orange peels to the sugar 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, carefully lift each peel from the syrup and transfer to a wire rack set over a sheet of parchment paper. Allow to dry at room temperature for at least 2 hours, or until the surface is no longer tacky. Drying overnight 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 the chocolate is completely melted and glossy.
08 - Dip each candied orange 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.
09 - Allow the chocolate to 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 Advice:

01 -
  • You get confectionery shop quality treats from just three ingredients and a bit of patience.
  • The combination of bitter orange peel and dark chocolate is sophisticated without trying too hard.
  • They make the most beautiful homemade gifts tucked into little boxes or glass jars tied with ribbon.
02 -
  • Skip the blanching steps and your peels will taste like chewing on aspirin layered with sugar.
  • Patience during the drying stage is everything because wet peels will make the chocolate seize and bloom.
  • Simmering too aggressively can caramelize the sugar and turn your delicate peels into hard toffee strings.
03 -
  • Save the leftover orange syrup after candying because it makes an incredible sweetener for cocktails iced tea or drizzled over yogurt.
  • The white pith is your friend here so do not trim it all away because that slight bitterness is exactly what makes the final product taste complex instead of cloying.

Go Back