Candied Orange Peel Chocolate (Printable)

Delicate orange peel strips candied and dipped in rich dark chocolate for a zesty gourmet delight.

# What Goes In:

→ 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 It:

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 eliminate bitterness.
03 - In a clean saucepan, combine 2 cups sugar and 1 cup water. Bring to a simmer, stirring until sugar completely dissolves.
04 - Add blanched orange peels to the syrup and simmer gently over low heat for 45 to 60 minutes until translucent and tender. Stir occasionally and prevent syrup from caramelizing.
05 - Transfer candied peels to a wire rack set over parchment paper using tongs or a slotted spoon. Allow to dry for at least 1 hour until no longer sticky to touch.
06 - Toss dried peels in extra granulated sugar for a sparkling finish if desired.
07 - Place dark chocolate in a heatproof bowl and set over a saucepan of barely simmering water using a double boiler method. Stir until completely smooth.
08 - Dip each candied peel halfway into melted chocolate, allowing excess to drip off. Place on parchment paper and allow chocolate to set completely at room temperature for 30 minutes or 10 minutes in refrigerator.
09 - Transfer finished pieces to an airtight container and store at room temperature for up to 2 weeks.

# Expert Advice:

01 -
  • It's genuinely easier than it looks—once you get past the blanching, the rest is just gentle simmering and letting time do the work.
  • You end up with an elegant gift that tastes homemade in the best way possible, the kind people actually remember receiving.
  • The whole process fills your kitchen with the most comforting citrus aroma that lingers for hours afterward.
  • Dark chocolate and candied orange is a flavor combination that feels fancy but tastes deeply satisfying with your morning coffee or after dinner.
02 -
  • The blanching step isn't optional busywork—skipping it or doing it only once will leave you with noticeably bitter candies, and no amount of sugar fixes that.
  • Patience with the drying step changes everything; peels that are still sticky will cause your chocolate coating to slide right off, so genuinely wait that full hour even if you're eager.
  • Don't let your syrup caramelize or boil aggressively because the high heat can make the peels tough instead of tender, and the color matters too.
03 -
  • Use organic oranges whenever possible because the peel is what you're eating, and non-organic peels can carry pesticide residues that intensify through the concentration of the candying process.
  • If your chocolate seizes during melting (turning grainy and thick), don't panic—add a small amount of coconut oil or vegetable oil and stir gently, which often brings it back to silkiness.
  • Make a double batch if you're going to the effort, because the recipe scales beautifully and you'll wish you had extras once people taste them.
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