Candied Orange Peel Chocolate (Printable)

Tender orange peel strips candied and coated in rich dark chocolate, perfect for savoring or gifting.

# Ingredient List:

→ Citrus

01 - 4 large organic oranges

→ Candying Syrup

02 - 2 cups granulated sugar
03 - 1 cup water

→ Chocolate Coating

04 - 7 oz high-quality dark chocolate, 70% cocoa or higher

→ Optional

05 - Extra granulated sugar for coating

# How to Make:

01 - Wash and dry the oranges thoroughly. Using a sharp knife, score the peel into quarters and gently remove the peel, preserving as much white pith as possible.
02 - Slice the peels lengthwise into 1/4-inch wide strips.
03 - Place the strips in a saucepan, cover with cold water, and bring to a boil. Drain completely, then repeat this blanching process two additional times to remove bitterness.
04 - In a clean saucepan, combine 2 cups sugar and 1 cup water. Bring to a simmer, stirring until the sugar dissolves completely.
05 - Add the blanched orange peels and simmer gently over low heat for 45 to 60 minutes until translucent and tender. Stir occasionally and ensure the syrup does not caramelize.
06 - Using tongs or a slotted spoon, transfer the candied peels to a wire rack set over parchment paper. Allow them to dry for at least 1 hour until no longer sticky to the touch.
07 - Toss the dried peels in extra granulated sugar for a sparkling finish if desired.
08 - Melt the dark chocolate in a heatproof bowl over a saucepan of barely simmering water using the double boiler method, stirring until smooth.
09 - Dip each candied peel halfway into the melted chocolate, allowing excess to drip off. Place on parchment paper and allow chocolate to set completely at room temperature for approximately 30 minutes or 10 minutes in the refrigerator.
10 - Transfer the finished candied peels to an airtight container and store at room temperature for up to 2 weeks.

# Expert Tips:

01 -
  • Elegant simplicity: Only four core ingredients—oranges, sugar, water, and dark chocolate—come together to create a confection that looks and tastes artisanal.
  • Perfect for gifting: Packaged in a small box or cellophane bag, these make a thoughtful, homemade edible gift for any occasion.
  • Vegetarian and dairy-free: Naturally free from dairy, these treats can be enjoyed by a wide range of dietary preferences.
  • Long shelf life: Stored in an airtight container, they keep beautifully at room temperature for up to two weeks.
  • Deeply satisfying to make: The slow candying process is meditative and rewarding, filling your kitchen with a gorgeous citrus fragrance.
02 -
  • Triple blanching is non-negotiable: Skipping any of the three blanching rounds will leave noticeable bitterness in the finished peel. Each pass in boiling water makes a real difference.
  • Low and slow for the syrup: Keep the heat gentle during the 45–60 minute simmer. A rushing boil can cause the syrup to caramelize and harden rather than gently infuse the peels.
  • Dry thoroughly before dipping: Peels that are still tacky or moist will cause the melted chocolate to seize or streak. A full hour of drying on the wire rack is essential.
  • Tempering for a glossy finish: For a truly professional-looking result, consider tempering the chocolate before dipping. This gives the coating a satisfying snap and a mirror-like sheen.
  • Check your chocolate labels: Depending on the brand, dark chocolate may contain traces of soy, milk, or nuts. Always read allergen information carefully, especially when preparing treats for others.
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