Chocolate Covered Orange Peels (Printable)

Candied orange peels enveloped in dark chocolate—an elegant, sweet-tangy European confection perfect for gifting.

# What You'll 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 ounces dark chocolate (60–70% cocoa), chopped

# How-To Steps:

01 - Wash the oranges thoroughly under running water. Using a sharp knife, slice off the top and bottom of each orange to create a stable base. Score the peel into four vertical sections and carefully remove each section, keeping a thin layer of white pith attached for texture.
02 - Slice the removed peel sections into uniform strips approximately ¼ inch wide for even candying and a polished final appearance.
03 - Place the strips in a saucepan and cover with cold water. Bring to a rolling boil, then drain completely. Repeat this blanching process two additional times to draw out excess bitterness from the pith.
04 - In a clean saucepan, combine the sugar and water. Stir continuously over medium heat until the sugar has fully dissolved and the mixture is clear.
05 - Add the blanched orange peels to the syrup. Simmer uncovered over low heat for 45 to 60 minutes, stirring occasionally, until the peels turn translucent and feel tender to the touch.
06 - Using tongs or a fork, transfer the candied strips to a wire rack set over a sheet of parchment paper. Allow them to air-dry at room temperature for at least 2 hours, or preferably overnight, until the surface is no longer tacky.
07 - Place the chopped dark chocolate in a heatproof bowl set over a pot of barely simmering water, ensuring the bowl does not touch the water. Stir gently and occasionally until the chocolate is completely smooth and glossy.
08 - Dip each candied orange strip halfway into the melted chocolate, allowing any excess to drip back into the bowl. Place each coated piece onto a parchment-lined tray, leaving space between strips to prevent sticking.
09 - Allow the chocolate to harden fully at room temperature, or refrigerate the tray for 15 to 20 minutes to speed up the process.
10 - Transfer the fully set chocolate-covered orange peels to an airtight container. Store in a cool, dry place for up to 2 weeks.

# Expert Advice:

01 -
  • Those chocolate covered orange peels from fancy chocolate shops cost a fortune, and yours will taste better because they are fresh from your own kitchen.
  • The triple blanching trick removes bitterness so completely that even people who swear they hate orange peel become instant converts.
02 -
  • Skip even one blanching round and you will taste it immediately, because that bitterness cuts right through the chocolate and ruins the whole effect.
  • Patience during drying is everything, because sticky peels will not hold chocolate properly and you will end up with a smeared mess instead of a clean coating.
03 -
  • Save the leftover orange syrup after candying because it makes an incredible sweetener for cocktails, iced tea, or drizzled over vanilla ice cream.
  • The secret to a clean chocolate coating is making sure the peels are completely dry and cool before dipping, since even a tiny bit of moisture will cause the chocolate to seize.

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