Candied Orange Peel Dark Chocolate (Printable)

Delicate orange peel strips candied and coated in rich dark chocolate for a luxurious, zesty treat.

# What You Need:

→ 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

# Directions:

01 - Wash and dry oranges thoroughly. Score the peel into quarters and gently remove, preserving as much white pith as possible. Slice lengthwise into 1/4-inch wide strips.
02 - Place strips in a saucepan, cover with cold water, and bring to a boil. Drain completely. Repeat this blanching process two additional times to reduce bitterness.
03 - In a clean saucepan, combine 2 cups sugar and 1 cup water. Bring to a simmer, stirring constantly until sugar dissolves completely.
04 - Add blanched peels to syrup and simmer gently over low heat for 45 to 60 minutes until translucent and tender. Stir occasionally and prevent syrup from caramelizing.
05 - Using tongs or a slotted spoon, transfer candied peels to a wire rack set over parchment paper. Allow to dry for at least 1 hour until no longer sticky to the touch.
06 - Toss dried peels in extra granulated sugar for a sparkling finish if desired.
07 - Place dark chocolate in a heatproof bowl over a saucepan of barely simmering water using the double boiler method. Stir until smooth.
08 - Dip each candied peel halfway into melted chocolate, allowing excess to drip off. Place on parchment paper.
09 - Allow chocolate to set completely at room temperature for approximately 30 minutes or in the refrigerator for 10 minutes.
10 - Transfer candied orange peel to an airtight container and store at room temperature for up to 2 weeks.

# Expert Advice:

01 -
  • They look impossibly elegant on a plate, but honestly, the technique is forgiving once you understand the blanching trick.
  • Your whole kitchen will smell like a Parisian confiserie, and that alone might be worth the effort.
02 -
  • The white pith is not something to trim away—it's the backbone that holds everything together and becomes silky when candied properly.
  • If you skip even one blanching cycle, your peels will have that sharp, almost medicinal bitterness that no amount of sugar can mask.
03 -
  • Use a microwave-safe bowl instead of a double boiler if you're nervous about chocolate—just melt in 20-second bursts, stirring between each one, and you'll have less risk of seizing.
  • If your chocolate does seize and become grainy, stir in a teaspoon of coconut oil and it'll smooth out magically.
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