Candied Orange Peel Chocolate (Printer-friendly)

Delicate orange peel strips candied and luxuriously coated in rich dark chocolate for a zesty treat.

# Required Ingredients:

→ Citrus

01 - 4 large organic oranges

→ Candying Syrup

02 - 2 cups granulated sugar
03 - 1 cup water

→ Chocolate Coating

04 - 7 oz high-quality dark chocolate, 70% cocoa or higher

→ Optional

05 - Extra granulated sugar for coating

# How-To Steps:

01 - Wash and dry oranges thoroughly. Using a sharp knife, score the peel into quarters and gently remove the peel, keeping as much white pith attached as possible. Slice peels lengthwise into 1/4-inch wide strips.
02 - Place strips in a saucepan, cover with cold water, and bring to a boil. Drain completely. Repeat this blanching process two additional times to remove bitterness.
03 - In a clean saucepan, combine 2 cups sugar and 1 cup water. Bring to a simmer over medium heat, stirring until sugar dissolves completely.
04 - Add blanched orange peels to the syrup and simmer gently over low heat for 45 to 60 minutes until translucent and tender. Stir occasionally and ensure syrup does not caramelize.
05 - Using tongs or a slotted spoon, transfer candied peels to a wire rack set over parchment paper. Allow to dry for at least 1 hour until no longer sticky to the touch.
06 - Toss dried peels in extra granulated sugar if desired for a sparkling finish.
07 - Place dark chocolate in a heatproof bowl and set over a saucepan of barely simmering water using the double boiler method. Stir until smooth and fully melted.
08 - Dip each candied peel halfway into melted chocolate, allowing excess to drip off. Place on parchment paper and allow chocolate to set completely, approximately 30 minutes at room temperature or 10 minutes in the refrigerator.
09 - Transfer finished pieces to an airtight container and store at room temperature for up to 2 weeks.

# Expert Suggestions:

01 -
  • The complexity of flavors keeps people guessing—that bright citrus bite balanced against rich, dark chocolate feels like a luxury you actually made yourself.
  • These are ridiculously fun to gift, arrive looking professionally made, and cost a fraction of what you'd pay at a fancy confectionery.
02 -
  • The white pith isn't a flaw you should minimize—it's structural integrity and prevents peels from dissolving into the syrup, plus it tastes delicious once candied, so embrace it.
  • Water temperature matters more than you'd think: cold water for blanching prevents the peels from cooking prematurely, while barely simmering (not boiling) sugar syrup keeps the candy glossy and tender instead of crystallized and grainy.
03 -
  • If your chocolate seizes (becomes grainy and thick), add a small amount of coconut oil and stir gently—it usually rescues it without compromising the coating.
  • Taste your syrup before the peels go in; it should be pleasant and balanced, because this is literally the flavor foundation for everything that follows.
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