Chocolate Covered Orange Peels (Printable)

Candied orange peel strips enrobed in dark chocolate—a timeless European confection with elegant bittersweet appeal.

# What You’ll Need:

→ Orange Peels

01 - 3 large oranges (preferably organic), peels only

→ Candying Syrup

02 - 2 cups (400 g) granulated sugar
03 - 1 cup (240 ml) water

→ Chocolate Coating

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

# Directions:

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 four vertical sections and carefully peel away the rind, keeping a thin layer of white pith intact for texture.
02 - Slice the peeled rinds into uniform strips approximately ¼ inch (0.5 cm) wide for even candying and a polished appearance.
03 - Place the orange strips in a saucepan and cover with cold water. Bring to a rolling boil, then drain completely. Repeat this blanching process two additional times to draw out excess bitterness from the pith.
04 - In a clean saucepan, combine the granulated sugar and water. Stir over medium heat until the sugar fully dissolves and the mixture is clear.
05 - Add the blanched orange peels to the syrup. Simmer gently, 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 each peel from the syrup and transfer to a wire rack set over a sheet of parchment paper. Allow to air-dry at room temperature for at least 2 hours, or ideally overnight, until the surface is no longer tacky.
07 - Place the chopped dark chocolate in a heatproof bowl set over a pot of gently simmering water, ensuring the bowl does not touch the water. Stir occasionally until the chocolate is completely melted and smooth.
08 - Dip each candied orange peel strip halfway into the melted chocolate, allowing the excess to drip back into the bowl. Arrange the dipped peels on a parchment-lined baking tray.
09 - Allow the chocolate coating to harden completely at room temperature, or place the tray in the refrigerator for 15 to 20 minutes to speed up setting.
10 - Once fully set, transfer the chocolate-covered orange peels to an airtight container. Store in a cool, dry place for up to 2 weeks.

# Expert Suggestions:

01 -
  • Candying your own orange peels at home tastes nothing like the waxy store bought versions, and once you try them you will never go back.
  • The contrast of bitter sweet peel against snapping dark chocolate is the kind of flavor pairing that makes people close their eyes when they eat.
02 -
  • Skip the blanching steps and your peels will taste like eating perfume straight from the bottle, harsh and inedible.
  • If the chocolate seizes and turns grainy, a tiny splash of warm water stirred in vigorously can sometimes save the whole batch.
03 -
  • The peels are done candying when you hold them up to the light and can see a warm amber glow through the center.
  • Dry the candied peels overnight if possible because even slightly sticky strips will cause the chocolate to slide right off.

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