Candied Orange Peel Chocolate (Print Version)

Delicate candied orange strips dipped in smooth dark chocolate for a zesty, elegant treat.

# 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

# How to Make:

01 - Wash and dry the oranges thoroughly. Score the peel into quarters using a sharp knife and gently remove, preserving as much white pith as possible.
02 - Slice the orange peels lengthwise into 1/4-inch wide strips.
03 - Place strips in a saucepan, cover with cold water, and bring to a boil. Drain completely. Repeat this blanching process two additional times to remove bitterness.
04 - In a clean saucepan, combine 2 cups sugar and 1 cup water. Bring to a simmer, stirring constantly until sugar dissolves completely.
05 - Add the blanched orange 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.
06 - 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.
07 - Toss dried peels in extra granulated sugar for a sparkling finish if desired.
08 - Melt 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, allowing excess to drip off. Place on parchment paper.
10 - Allow chocolate to set completely at room temperature for approximately 30 minutes or in the refrigerator for 10 minutes.
11 - Transfer to an airtight container and store at room temperature for up to 2 weeks.

# Expert Advice:

01 -
  • The process teaches you patience in the best way, transforming something people usually throw away into an elegant gift.
  • It tastes impossibly fancy but requires no special equipment beyond what's already in your kitchen.
  • You end up with homemade confections that actually last longer than you'd expect, making weeknight coffee feel like a small celebration.
02 -
  • The three blanching steps aren't optional theater—they genuinely change the flavor from one-dimensional bitter to complex and bright.
  • If your chocolate seizes (suddenly becomes grainy), you can't fix it, so invest thirty seconds in learning the double boiler method before you start.
03 -
  • Use a microplane zester to remove just the colored outer layer of peel before the regular peeling step, then add these flakes to the syrup for intensified flavor without extra bitterness.
  • If your peels haven't reached translucence by the 45-minute mark, increase the heat slightly—you're looking for gentle movement in the syrup, not a rolling boil, but sometimes the heat needs adjustment depending on your stove.
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