Chocolate Covered Orange Peels (Printable)

Candied orange peel strips dipped in rich dark chocolate for an elegant, tangy-sweet confection.

# What You’ll Need:

→ Orange Peels

01 - 3 large organic oranges, peels only

→ Candying Syrup

02 - 2 cups granulated sugar
03 - 1 cup water

→ Chocolate Coating

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

# How To Make It:

01 - Wash oranges thoroughly under running water. Using a sharp knife, slice off the top and bottom of each orange, then score the skin into quarters and carefully peel away the rind, keeping a thin layer of white pith intact.
02 - Slice 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. Drain completely, then repeat this blanching process two more times to draw out excess bitterness.
04 - In a clean saucepan, combine sugar and water. Stir over medium heat until the sugar fully dissolves, then add the blanched orange peels.
05 - Simmer the peels in the syrup uncovered for 45 to 60 minutes, stirring occasionally, until the strips turn translucent and feel tender throughout.
06 - Using tongs or a fork, transfer the peels to a wire rack set over a sheet of parchment paper. Allow to dry at room temperature for at least 2 hours, or preferably overnight, until no longer tacky to the touch.
07 - Place chopped dark chocolate in a heatproof bowl set over a pot of barely simmering water, making sure the bowl does not touch the water. Stir occasionally until completely smooth and glossy.
08 - Dip each candied orange peel strip halfway into the melted chocolate, allowing excess to drip back into the bowl. Arrange on a parchment-lined tray.
09 - Let the chocolate set completely at room temperature, or refrigerate the tray for 15 to 20 minutes to speed up setting. Once firm, transfer to an airtight container and store in a cool, dry place for up to 2 weeks.

# Expert Tips:

01 -
  • The contrast of chewy candied citrus and snapping dark chocolate is the kind of flavor combination that makes people close their eyes when they taste it.
  • They look like something from a Parisian chocolate shop, but the process is surprisingly forgiving once you understand the rhythm of blanching.
02 -
  • Skip even one blanching round and you will taste it. The bitterness is stubborn and needs all three boils to surrender fully.
  • Do not rush the drying step. Even slightly sticky peels will cause the chocolate to seize and bloom rather than set with a clean snap.
03 -
  • Roll the just candied peels in extra sugar before dipping them in chocolate for a beautiful crystallized texture that catches the light.
  • Save the leftover orange syrup after simmering. It is liquid gold stirred into cocktails, drizzled over yogurt, or sweetened into homemade soda.

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