Candied Orange Peel Chocolate (Printable Version)

Delicate candied orange peel strips coated in rich dark chocolate, perfect for gifting or savoring.

# Ingredient List:

→ 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:

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

# Expert Advice:

01 -
  • They feel impossibly fancy but require only three main ingredients and patience, not special skills.
  • The process is meditative—there's something calming about watching bitter peel transform into jewel-like candy.
  • These make unforgettable gifts that taste far better than anything store-bought and cost a fraction of the price.
02 -
  • Skipping even one blanch will leave your finished candy unpleasantly bitter—those three passes aren't tradition, they're necessary.
  • Low heat during simmering is non-negotiable; rushed high heat produces tough, chewy peels instead of silky ones.
  • The peels must be completely dry before chocolate dipping or the moisture will cause the coating to seize and crack.
03 -
  • Organic oranges truly make a difference in flavor—conventional peels carry residue that affects the final taste in ways you won't notice until you compare them side by side.
  • If your kitchen is warm, setting the chocolate in the refrigerator prevents bloom marks and ensures the coating stays glossy and snaps cleanly when you bite into it.
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