Chocolate Dipped Orange Peels (Printable Version)
Candied citrus strips enrobed in dark chocolate — a classic European confection for gifting or snacking.
# What You Need:
→ Orange Peels
01 - 3 large 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
# Method:
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 as much of the white pith attached as possible for a tender candied texture.
02 - Cut the peels into uniform strips approximately ¼ inch wide for even candying and an elegant finished appearance.
03 - Place the strips in a saucepan, cover with cold water, and bring to a 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 sugar and water in the saucepan. Bring to a simmer over medium heat, stirring continuously until the sugar is fully dissolved and the liquid is clear.
05 - Add the blanched peels to the simmering syrup. Cook gently for 40 minutes, stirring occasionally to prevent sticking, until the peels become translucent and the syrup thickens.
06 - Using tongs, carefully transfer the candied strips to a wire rack set over parchment paper. Allow them to dry for at least 1 hour until the surface is tacky but no longer wet.
07 - Melt the dark chocolate in a heatproof bowl set over gently simmering water, stirring until smooth and glossy. Alternatively, melt in the microwave in 20-second bursts, stirring between intervals.
08 - Dip each candied peel strip halfway into the melted chocolate, allowing the excess to drip off. Place each piece onto parchment paper, leaving space between strips to prevent sticking.
09 - Sprinkle lightly with flaky sea salt if desired. Let the chocolate set at room temperature for about 30 minutes until firm to the touch.
# Expert Tricks:
01 -
- The contrast of bitter candied citrus against velvety dark chocolate is the kind of flavor pairing that makes you close your eyes and really taste it.
- They require barely any ingredients but deliver results that impress absolutely everyone who tries them.
02 -
- Skip the blanching steps and your peels will taste aggressively bitter, which I learned the hard way on my first batch when I tried to save time.
- Letting the peels dry thoroughly before dipping is the difference between chocolate that sets with a beautiful snap and chocolate that slides right off.
03 -
- Reserve the leftover orange syrup after candying because it makes an incredible sweetener for cocktails, tea, or drizzled over pancakes the next morning.
- Use a fork rather than your fingers to dip the peels because even slightly warm hands will soften the chocolate and leave fingerprints on the finish.