Chocolate Covered Orange Peels (Printer-friendly)

Candied orange peels dipped in dark chocolate—an elegant, tangy-sweet confection with a satisfying finish.

# 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

# How to Make It:

01 - Wash the oranges thoroughly under running water. Using a sharp knife, slice off the top and bottom of each orange, then score the skin into quarters. Carefully peel away the skin, keeping a portion of the white pith attached for texture.
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 from the pith.
04 - In a clean saucepan, combine the sugar and water. Stir over medium heat until the sugar has fully dissolved and the mixture is clear.
05 - Add the blanched 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, lift the peels from the syrup and arrange them on a wire rack set over a sheet of parchment paper. Allow to dry at room temperature for at least 2 hours, or ideally 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. Stir gently and occasionally until completely melted and smooth, taking care that no water comes into contact with the chocolate.
08 - Dip each candied peel strip halfway into the melted chocolate, allowing the excess to drip back into the bowl. Place each piece on a parchment-lined baking tray.
09 - Let the chocolate coating set completely at room temperature, or refrigerate for 15 to 20 minutes to speed up the process. Once firm, transfer to an airtight container and store in a cool, dry place for up to 2 weeks.

# Expert Tips:

01 -
  • These little strips turn something you normally throw away into genuinely impressive candy that people assume came from a boutique.
  • The combination of bitter orange oils and dark chocolate hits that rare sweet spot between dessert and after-dinner digestif.
02 -
  • Skip the blanching steps and your peels will taste like chewing on aspirin coated in sugar, which is a mistake I made exactly once before understanding why recipes insist on it.
  • The chocolate sets with a much better snap if you let the peels dry overnight rather than rushing them while still tacky.
03 -
  • Roll the just-candied peels in extra sugar before dipping for a sparkly crystallized layer that adds crunch and visual appeal.
  • A bowl of espresso served alongside these turns a simple snack into something that feels deliberately considered and special.

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