Candied Orange Peel Chocolate (Printable Version)

Tender sweet orange strips enveloped in smooth dark chocolate for an elegant treat.

# What You'll Need:

→ 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

# Steps to Follow:

01 - Wash and dry oranges thoroughly. Score the peel into quarters and gently remove, preserving as much white pith 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 reduce bitterness and eliminate excess oils.
03 - In a clean saucepan, combine 2 cups sugar and 1 cup water. Bring to a simmer, stirring constantly until sugar completely dissolves.
04 - Add blanched peels to the syrup and simmer gently over low heat for 45 to 60 minutes until translucent and tender. Stir occasionally and prevent syrup from caramelizing.
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 to create a sparkling finish if desired.
07 - Place chocolate in a heatproof bowl over a saucepan of barely simmering water using the double boiler method. Stir until completely smooth and 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.

# Additional Tips::

01 -
  • You get to give something genuinely special that tastes like you spent hours in a professional kitchen, even though you didn't.
  • The contrast between the chewy candied peel and snappy chocolate shell is pure magic, and you control exactly how dark that chocolate goes.
  • They keep for weeks in a tin, so you can make them when you have time and enjoy them (or gift them) whenever the moment feels right.
02 -
  • The blanching step is genuinely non-negotiable—I learned this the hard way by skipping the second blanch, and the result was peels so bitter they were nearly inedible, no amount of chocolate could save them.
  • Your chocolate temperature matters more than you'd think; if it's too hot, it'll be thin and drippy, and if it cools too much, it'll become thick and clumpy, so aim for that Goldilocks zone by stirring constantly and not letting it steam.
03 -
  • Add a cinnamon stick or a few whole cloves to your syrup while simmering the peels for subtle depth, then remove them before the drying phase.
  • If you want to experiment, half your batch can be dipped in dark chocolate and half in milk chocolate, or even white chocolate if you're feeling fancy—same process, completely different personality.
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