Chocolate Covered Orange Peels (Printable)
Candied orange peels cloaked in dark chocolate — a zesty, elegant sweet treat for gifting or indulging.
# What You’ll Need:
→ Orange Peels
01 - 3 large navel oranges
→ Sugar Syrup
02 - 1 cup granulated sugar
03 - 1 cup water
→ Chocolate Coating
04 - 7 oz high-quality dark chocolate (at least 60% cocoa)
→ Optional Garnish
05 - 1 teaspoon flaky sea salt
# Directions:
01 - Wash the oranges thoroughly under running water. Using a sharp knife, score each peel from top to bottom into quarters. Gently remove the peel in sections, keeping a thin layer of white pith intact for texture.
02 - Slice the peeled sections into uniform strips approximately ¼ inch wide for even candying and a polished finished appearance.
03 - Place the strips in a saucepan, cover with cold water, and bring to a rolling boil. Boil for 2 minutes, then drain completely. Repeat this blanching process two more times to draw out excess bitterness from the pith.
04 - Combine the granulated sugar and water in the saucepan. Bring to a gentle simmer over medium heat, stirring continuously until the sugar has fully dissolved and the liquid is clear.
05 - Add the blanched peels to the simmering syrup. Maintain a gentle simmer for 40 minutes, stirring occasionally to prevent sticking, until the peels turn translucent and become tender throughout.
06 - Using tongs, carefully transfer each strip to a wire rack set over a sheet of parchment paper. Allow the peels to air-dry for at least 1 hour until the surface is tacky but no longer wet to the touch.
07 - Set a heatproof bowl over a saucepan of barely simmering water to create a double boiler. Add the dark chocolate and stir gently until completely melted and smooth. Alternatively, melt in the microwave in 20-second bursts, stirring between each interval.
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 fresh sheet of parchment paper, leaving space between pieces to prevent sticking.
09 - Sprinkle the freshly dipped chocolate ends with flaky sea salt if desired. Let the pieces rest at room temperature for approximately 30 minutes until the chocolate is fully set and firm to the touch.
# Expert Tips:
01 -
- The contrast of bitter citrus and dark chocolate is genuinely addictive, and you will find yourself sneaking pieces at midnight.
- They look incredibly impressive arranged in a little box with tissue paper, but they require zero fancy technique.
- They keep for two weeks, which means you can make them well ahead of any holiday panic.
02 -
- Skip the blanching steps and you will end up with peels so bitter that no amount of chocolate can save them.
- Patting the candied strips gently with a paper towel before dipping makes the chocolate coat far more evenly and prevents sliding.
03 -
- Tempered chocolate gives you that professional snap and glossy finish, and it is worth learning if you plan to gift these regularly.
- Save the leftover orange flavored syrup from the saucepan because it makes an incredible sweetener for cocktails, tea, or drizzling over yogurt.