Candied Orange Peel Chocolate (Print Version)

Delicate strips of candied orange peel coated in dark chocolate create an elegant, zesty treat for any occasion.

# What You'll 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 - 2 tablespoons granulated sugar, for coating

# How to Make It:

01 - Wash and dry oranges thoroughly. Score peel into quarters and gently remove, preserving as much white pith as possible. Slice peels lengthwise into 1/4-inch wide strips.
02 - Place strips in saucepan and cover with cold water. Bring to boil and drain. Repeat blanching process two additional times to eliminate bitterness.
03 - In clean saucepan, combine 2 cups sugar and 1 cup water. Bring to simmer, stirring continuously until sugar dissolves completely.
04 - Add blanched orange peels to syrup and simmer gently over low heat for 45-60 minutes until translucent and tender. Stir occasionally, ensuring syrup does not caramelize.
05 - Transfer candied peels to wire rack set over parchment paper using tongs or slotted spoon. Allow to dry for minimum 1 hour until no longer sticky to touch.
06 - Toss dried peels in additional granulated sugar for sparkling finish if desired.
07 - Place chocolate in heatproof bowl over saucepan of barely simmering water using double boiler method. Stir until 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 refrigerate for 10 minutes.
09 - Place finished candied orange peels in airtight container at room temperature for up to 2 weeks.

# Additional Tips::

01 -
  • You'll create something that tastes like it came from a fancy confectionery shop, but nobody needs to know you made it at home.
  • It's naturally dairy-free and vegetarian, yet feels indulgent enough to impress even the pickiest guests.
  • The project unfolds slowly and medically—there's something genuinely calming about watching those peels turn glossy and translucent in the syrup.
02 -
  • The blanching step is non-negotiable—I skipped it once thinking I could save time, and the result was so bitter I had to throw the whole batch away.
  • Don't rush the drying phase; wet or sticky peels will slide off the parchment and clump together, and the chocolate won't stick properly to anything damp.
  • Room temperature chocolate melting is temperamental, so if you're not comfortable with tempering, just know that the chocolate might have white streaks, but it'll still taste delicious and that's what matters.
03 -
  • Always use organic oranges because you're eating the peel itself, and the flavor difference is genuinely noticeable compared to conventionally grown fruit.
  • If your kitchen is cool or you live somewhere with low humidity, the drying will go faster and more reliably—but if it's humid, you may need to add an extra 30 minutes of drying time.
  • The moment you add the peels to the hot syrup, the temperature will drop significantly, so be patient and let it return to a gentle simmer before you start timing those 45 to 60 minutes.
Go Back