Chocolate Covered Orange Peels (Print View)

Candied citrus strips enrobed in dark chocolate with a hint of sea salt. A classic European confection.

# What You'll 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

# How To Make It:

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 attached for texture.
02 - Cut the removed peels into uniform strips approximately ¼ inch wide for even candying and dipping.
03 - Place the strips in a saucepan, cover with cold water, and bring to a rolling boil for 2 minutes. Drain completely, then repeat this blanching process two more times to draw out excess bitterness from the pith.
04 - Combine the granulated sugar and water in a saucepan. Bring to a gentle simmer over medium heat, stirring constantly until the sugar fully dissolves.
05 - Add the blanched peels to the simmering syrup. Cook gently for 40 minutes, stirring occasionally, until the peels become translucent and fully candied.
06 - Using tongs, 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 dripping with syrup.
07 - Melt the dark chocolate in a heatproof bowl set over gently simmering water, stirring until smooth. Alternatively, melt in the microwave in 20-second bursts, stirring between each interval.
08 - Dip each candied peel strip halfway into the melted chocolate, allowing the excess to drip back into the bowl. Place each piece onto parchment paper.
09 - Sprinkle the chocolate-dipped portions lightly with flaky sea salt if desired. Allow the chocolate to set at room temperature for approximately 30 minutes until firm.

# Expert Hints:

01 -
  • The contrast of bitter citrus and dark chocolate is genuinely addictive and tastes like something from a Parisian chocolate shop.
  • They cost almost nothing to make but look like an artisan gift straight from a boutique.
02 -
  • If you skip even one of the three blanches your peels will taste so bitter that no amount of chocolate can rescue them.
  • The peels must be tacky but not wet when you dip them or the chocolate will slide right off and pool around the edges.
03 -
  • Save the leftover orange syrup after candying because it is liquid gold drizzled over yogurt pancakes or stirred into sparkling water.
  • Wear disposable gloves when dipping to avoid fingerprints on the chocolate and to keep the peels from warming in your hands.

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