Chocolate Covered Orange Peels (Printable)

Candied orange peel strips enrobed in dark chocolate—sweet, tangy, and beautifully bittersweet.

# What You'll Need:

→ Orange Peels

01 - 3 large oranges, preferably organic, peels only

→ Candying Syrup

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

→ Chocolate Coating

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

# Method:

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 portion of the white pith attached for texture.
02 - Slice the peels 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 sugar and water. Stir over medium heat until the sugar has fully dissolved and the mixture is clear.
05 - Add the blanched 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, lift the peels from the syrup and transfer them to a wire rack set over a sheet of parchment. 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 until the chocolate is completely melted and smooth.
08 - Dip each candied peel strip halfway into the melted chocolate, allowing any excess to drip back into the bowl. Arrange the dipped peels on a parchment-lined tray.
09 - Allow the chocolate coating to harden completely at room temperature, or refrigerate the tray for 15 to 20 minutes to speed up the process.
10 - Transfer the finished peels to an airtight container and store in a cool, dry place for up to 2 weeks.

# Expert Hints:

01 -
  • The contrast of bitter orange peel against silky dark chocolate is the kind of flavor pairing that makes people close their eyes when they bite in.
  • They look wildly impressive displayed in a little box or on a dessert tray, yet the process is surprisingly meditative and forgiving.
  • Once you master the candying technique, you will start seeing potential in every citrus fruit you encounter.
02 -
  • Skip even one blanching round and you will be stuck with unpleasantly bitter strips that no amount of chocolate can rescue, a lesson I learned the hard way on my first attempt.
  • Patience during the drying stage is everything, because even slightly tacky peels will cause the chocolate to seize and bloom instead of setting with that clean, glossy snap you want.
03 -
  • Save the leftover orange syrup from the candying pot because it makes an incredible sweetener for cocktails, iced tea, or drizzled over vanilla ice cream, nothing should go to waste.
  • If your chocolate starts thickening too much while dipping, simply set the bowl back over the warm water for thirty seconds and stir to bring back that fluid, workable consistency.

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