Chocolate Covered Orange Peels (Print View)
Candied orange peel strips enrobed in dark chocolate with a hint of sea salt for a zesty-sweet confection.
# What You'll Need:
→ Orange Peels
01 - 3 large navel oranges
→ Sugar Syrup
02 - 1 cup granulated sugar (approximately 7 oz)
03 - 1 cup water (8 fl oz)
→ Chocolate Coating
04 - 7 oz high-quality dark chocolate (at least 60% cocoa), chopped
→ Optional Garnish
05 - 1 teaspoon flaky sea salt (optional)
# Step-by-Step Directions:
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 intact for the best texture.
02 - Cut the removed peels into uniform strips approximately ¼ inch wide for even candying and a polished appearance.
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 draw out excess bitterness from the pith.
04 - Combine 1 cup granulated sugar and 1 cup water in the saucepan. Bring to a gentle simmer over medium heat, stirring continuously until the sugar has fully dissolved and the liquid is clear.
05 - Add the blanched peels to the simmering syrup. Maintain a gentle simmer for 40 minutes, stirring occasionally to prevent sticking, until the peels turn translucent and appear glossy.
06 - Using tongs, carefully transfer the candied peels to a wire rack set over a sheet of parchment paper. Allow them to air-dry for at least 1 hour until the surface is no longer sticky to the touch.
07 - Place the chopped dark chocolate in a heatproof bowl set over a saucepan of barely simmering water, stirring gently until completely smooth and melted. Alternatively, melt in the microwave in 20-second bursts, stirring between intervals.
08 - Dip each candied peel strip halfway into the melted chocolate, allowing the excess to drip back into the bowl. Place each coated strip onto a fresh sheet of parchment paper.
09 - Sprinkle the chocolate-dipped portions lightly with flaky sea salt if desired. Let the treats rest at room temperature for approximately 30 minutes until the chocolate is fully set and firm.
# Expert Suggestions:
01 -
- These make people think you spent days in a pastry shop when it really just takes a lazy afternoon.
- The contrast between bitter candied citrus and snapping dark chocolate is the kind of flavor pairing that wakes up every corner of your mouth.
02 -
- Skip even one blanching round and your peels will taste like chewing on aspirin coated in sugar.
- Patting the candied peels lightly with a paper towel before dipping prevents chocolate from seizing on contact with stray syrup.
03 -
- Tempering the chocolate takes an extra ten minutes but gives you that professional crack when you bite in and prevents blooming during storage.
- Save the leftover orange syrup in a jar in the fridge and stir it into sparkling water, cocktails, or drizzle it over vanilla ice cream for a zero waste bonus.