Chocolate Dipped Candied Orange Peels (Printable)
Candied orange peels enrobed in dark chocolate make a zesty, elegant sweet treat.
# 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 as much of the white pith intact as possible.
02 - Slice the peels into uniform strips approximately ¼ inch wide.
03 - Place the peel 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 remove excess bitterness.
04 - In the saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring constantly until the sugar has fully dissolved.
05 - Add the blanched orange peels to the sugar syrup. Simmer gently for 40 minutes, stirring occasionally, until the peels become translucent and tender.
06 - Using tongs, transfer the candied peels to a wire rack set over parchment paper. Allow them to dry for at least 1 hour until tacky but no longer wet.
07 - Melt the dark chocolate in a heatproof bowl set over gently simmering water (double boiler method), stirring until smooth. Alternatively, melt in the microwave in 20-second bursts, stirring between intervals.
08 - Dip each candied orange peel strip halfway into the melted chocolate, allowing the excess to drip off. Place each piece onto parchment paper.
09 - Sprinkle lightly with flaky sea salt if desired. Allow the chocolate to set at room temperature for approximately 30 minutes until firm.
# Expert Tips:
01 -
- The contrast of bright citrus and deep dark chocolate is genuinely addictive and unlike anything from a store.
- They look stunning arranged in a little box or on a plate and people always assume you spent far more effort than you actually did.
02 -
- Skip even one blanching round and the bitterness will fight through all that sugar and chocolate, ruining the balance completely.
- Tempered chocolate gives you that satisfying snap and glossy finish, but untempered still tastes wonderful so do not stress if you skip it.
03 -
- Save the leftover orange syrup after candying because it makes an incredible sweetener for cocktails, tea, or drizzled over ice cream.
- Pat the peels gently with a paper towel before dipping so the chocolate adheres smoothly without sliding off.