Chocolate Covered Orange Peels (Printable)

Candied orange peels dipped in dark chocolate for a zesty-sweet confection perfect for gifting or indulging.

# What You’ll Need:

→ Orange Peels

01 - 3 large oranges

→ Sugar Syrup

02 - 1 cup granulated sugar
03 - 1 cup water

→ Chocolate Coating

04 - 7 oz high-quality dark chocolate (at least 60% cocoa)

→ Optional Garnish

05 - 1 teaspoon flaky sea salt

# How To Make:

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 texture.
02 - Cut the peels into uniform strips approximately ¼ inch wide for even candying.
03 - Place the strips in a saucepan, cover with cold water, and bring to a boil. Boil for 2 minutes, then drain completely. Repeat this blanching process two more times to draw out excess bitterness from the pith.
04 - In the same saucepan, combine the granulated sugar and water. Bring to a simmer over medium heat, stirring constantly until the sugar fully dissolves.
05 - Add the blanched peels to the syrup and simmer gently for 40 minutes, stirring occasionally, until the peels become translucent and the syrup thickens.
06 - Using tongs, transfer the candied peels to a wire rack set over parchment paper. Allow them to drain and dry for at least 1 hour until tacky but no longer dripping.
07 - Melt the dark chocolate in a heatproof bowl set over gently simmering water, stirring until smooth. 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 off. Place each piece on parchment paper.
09 - Sprinkle with flaky sea salt if desired. Allow the chocolate to set at room temperature for about 30 minutes until firm.

# Expert Advice:

01 -
  • They look impossibly elegant but require zero special skills beyond patience.
  • The contrast of chewy candied citrus against snappy dark chocolate is genuinely addictive.
02 -
  • Skip the blanching steps and your peels will taste like eating perfume straight from the bottle.
  • Letting the candied strips dry fully before dipping prevents the chocolate from seizing and turning dull.
03 -
  • Save the leftover orange syrup from candying and stir it into cocktails or drizzle it over yogurt.
  • Work with the chocolate in small batches so it stays warm and fluid while you dip.

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