Save Discover the art of French-style confections with these Candied Orange Peels Dipped in Dark Chocolate. This elegant treat features delicate strips of orange zest, simmered until translucent and tender, then luxuriously coated in high-quality dark chocolate. It is a sophisticated, zesty snack that perfectly balances the bright notes of citrus with the deep indulgence of cocoa.
Save While candying fruit at home takes a bit of time and patience, the result is vastly superior to any store-bought alternative. By slowly simmering the peels in a simple syrup, you achieve a chewy, jewel-like texture that is simply irresistible when paired with a smooth chocolate finish.
Ingredients
- Citrus: 4 large organic oranges
- Candying Syrup: 2 cups (400 g) granulated sugar, 1 cup (240 ml) water
- Chocolate Coating: 7 oz (200 g) high-quality dark chocolate (70% cocoa or higher)
- Optional: Extra granulated sugar, for coating
Instructions
- Step 1
- Wash and dry the oranges thoroughly. Using a sharp knife, score the peel into quarters and gently remove the peel, keeping as much of the white pith as possible attached.
- Step 2
- Slice the peels lengthwise into 1/4-inch (0.5 cm) wide strips.
- Step 3
- Place the strips in a saucepan, cover with cold water, and bring to a boil. Drain, then repeat this blanching process two more times to reduce bitterness.
- Step 4
- In a clean saucepan, combine 2 cups sugar and 1 cup water. Bring to a simmer, stirring until the sugar dissolves.
- Step 5
- Add the blanched orange peels and simmer gently over low heat for 45–60 minutes, until translucent and tender. Stir occasionally and do not let the syrup caramelize.
- Step 6
- Using tongs or a slotted spoon, transfer the candied peels to a wire rack set over parchment paper. Let them dry for at least 1 hour until they are no longer sticky to the touch.
- Step 7
- (Optional) Toss the dried peels in extra granulated sugar for a sparkling finish.
- Step 8
- Melt the chocolate in a heatproof bowl over a saucepan of barely simmering water (double boiler method), stirring until smooth.
- Step 9
- Dip each candied peel halfway into the melted chocolate, letting excess drip off. Place on parchment paper and allow chocolate to set completely (about 30 minutes at room temperature or 10 minutes in the refrigerator).
- Step 10
- Store in an airtight container at room temperature for up to 2 weeks.
Zusatztipps für die Zubereitung
To achieve the best results, use a sharp knife for clean cuts and ensure you follow the triple blanching process. This step is essential for removing the bitterness from the pith while keeping the structure of the peel intact. When simmering, maintain a very low heat; you want the peels to absorb the syrup without the sugar reaching a caramel stage, which would make them hard.
Varianten und Anpassungen
For extra flavor, you can add a cinnamon stick or a few cloves to the syrup while simmering the peels (just remember to remove them before drying). If you prefer a different profile, substitute the dark chocolate with milk or white chocolate, or leave some peels plain and tossed in granulated sugar for a sparkling, non-chocolate version.
Serviervorschläge
These candied orange peels are the perfect accompaniment to a hot cup of coffee or a rich espresso. They also make a stunning garnish for chocolate tarts or orange cakes. For a unique cocktail experience, serve a single chocolate-dipped peel on the rim of an Old Fashioned or a citrus-based martini.
Save Whether you are looking for a refined holiday gift or a sweet treat to savor at the end of a meal, these chocolate-dipped candied orange peels offer a timeless combination of flavors that never fails to impress. Enjoy the process of creating these delicate confections and the even better experience of sharing them.
Kitchen Guide
- → How can I reduce bitterness in orange peels?
Blanch the peel strips by boiling them in water three times, draining each time to help remove bitterness before candying.
- → What type of chocolate works best for dipping?
High-quality dark chocolate with 70% cocoa or higher provides rich flavor that complements the sweet citrus.
- → How long should the peels dry before dipping?
Allow the candied peels to dry for at least one hour until no longer sticky to ensure the coating adheres well.
- → Can I add spices during candying?
Yes, adding cinnamon sticks or cloves during simmering infuses subtle warming notes, but remove them before drying.
- → What is the best way to melt chocolate for dipping?
Melt chocolate slowly over a double boiler, stirring until smooth to prevent scorching and maintain a glossy finish.
- → How should I store the finished product?
Store candies in an airtight container at room temperature, away from heat and light, to preserve texture and flavor up to two weeks.