Chocolate Covered Orange Peels (Printable)

Candied orange peels dipped in dark chocolate — an elegant, naturally gluten-free sweet treat.

# What You Need:

→ Orange Peels

01 - 3 large oranges, preferably organic, peels only

→ Candying Syrup

02 - 2 cups granulated sugar
03 - 1 cup water

→ Chocolate Coating

04 - 7 oz dark chocolate (60–70% cocoa), chopped

# Steps:

01 - Wash oranges thoroughly. Cut off the top and bottom of each orange, score the skin into quarters, and carefully remove the peel along with a small portion of the white pith.
02 - Slice the peels into uniform thin strips, approximately 1/4 inch wide.
03 - Place the strips in a saucepan, cover with cold water, and bring to a boil. Drain completely, then repeat this blanching process two more times to draw out excess bitterness.
04 - In a clean saucepan, combine the sugar and water. Stir over medium heat until the sugar has fully dissolved.
05 - Add the blanched orange peels to the syrup. Simmer uncovered for 45 to 60 minutes, stirring occasionally, until the peels appear translucent and feel tender throughout.
06 - Using tongs or a fork, transfer the peels to a wire rack set over a sheet of parchment. Allow them to dry at room temperature for at least 2 hours until no longer sticky; overnight drying yields the best results.
07 - Set a heatproof bowl over a pot of barely simmering water, ensuring the bowl does not touch the water. Add the chopped dark chocolate and stir occasionally until completely smooth and glossy.
08 - Dip each candied peel strip halfway into the melted chocolate, allowing any excess to drip back into the bowl. Arrange the dipped peels on a parchment-lined tray.
09 - Let the chocolate coating set completely at room temperature, or refrigerate the tray for faster results. Once firm, transfer the peels to an airtight container and store in a cool, dry place for up to 2 weeks.

# Expert Hints:

01 -
  • These taste genuinely expensive, like something from a Parisian chocolate shop, yet the ingredient list is shockingly short.
  • The triple blanching trick turns bitter pith into pure silky candy, and once you master it you will feel unstoppable in the kitchen.
02 -
  • Skip even one blanching round and the bitterness will punch through the chocolate and ruin the whole batch, learned that the hard way on a rainy Tuesday.
  • Patience during the drying stage is everything, sticky peels will cause the chocolate to slide right off and leave you with a messy tray and bruised confidence.
03 -
  • Save the leftover orange syrup after candying, it is incredible stirred into cocktails, drizzled over yogurt, or swirled into sparkling water.
  • Use a fork instead of tongs for dipping, it lets you tap off excess chocolate cleanly and gives you more control over how far each strip is coated.

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