Candied Orange Peel Chocolate (Printable)

Zesty candied orange strips enveloped in smooth dark chocolate, elegant and perfect for gifting or coffee moments.

# 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 - Granulated sugar for coating

# How To:

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.
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, approximately 30 minutes at room temperature or 10 minutes in the refrigerator.
10 - Store in an airtight container at room temperature for up to 2 weeks.

# Expert Tips:

01 -
  • It transforms something you'd normally throw away into an elegant confection that tastes like a luxury candy shop creation.
  • The whole process is surprisingly forgiving once you understand the timing, making you feel like a confident candy maker by the end.
  • These keep for weeks, so you can make them during a calm weekend and have sophisticated gifts ready whenever you need them.
02 -
  • The blanching step isn't optional—I skipped it once thinking I was saving time, and the result was aggressively bitter despite the sweetness, which taught me respect for tradition.
  • Don't let your syrup bubble violently or come to a hard boil; low, gentle heat is what turns the peel translucent instead of turning it into rubber.
  • If your chocolate seizes (becomes grainy and thick), you've gotten water into it; the only fix is to start over, so be vigilant about keeping moisture away from melting chocolate.
03 -
  • Organic oranges are worth the splurge here because you're actually eating the peel—conventionally grown citrus is often heavily sprayed with fungicides that linger on the skin.
  • If you notice your syrup browning or crystalizing at the edges while you're cooking the peels, don't stir vigorously; instead, brush down the sides with a wet pastry brush to prevent crystallization from taking over the whole pot.
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