Chocolate Covered Orange Peels Recipe
Delight in a sweet and tangy treat with these homemade Chocolate Covered Orange Peels. This recipe guides you through carefully removing the bitterness of orange peels by boiling and simmering in sugar syrup, then dipping them in rich dark chocolate for a perfect balance of flavors. It’s an excellent make-ahead candy that’s refreshing and indulgent, ideal for gifting or enjoying as a special dessert.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 60 pieces
- Category: Dessert
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
Orange Peels
- 2 oranges
- About 4 cups water (960 milliliters), divided
Syrup
- 1 cup sugar (250 milliliters)
- 1 cup water (250 milliliters)
Chocolate Coating
- 3 ounces dark chocolate (70% cocoa content, 90 grams)
Instructions
- Wash the oranges: Thoroughly clean the oranges under running hot water to remove any dirt or residues from the surface.
- Prepare the peels: Cut off the top and bottom of each orange. Make 4 or 5 vertical incisions from top to bottom through the peel into the fruit’s flesh. Carefully remove the peel in sections and slice each into thin strips.
- Boil and rinse to reduce bitterness: Place the orange peel strips into a pot and pour over 2 cups of water. Bring to a boil and continue boiling for 5 minutes, then drain the water. Repeat the boiling and draining process with fresh 2 cups of water to further lessen the bitterness of the peel.
- Simmer in sugar syrup: In a small saucepan, dissolve 1 cup of sugar in 1 cup of water over medium heat. Add the rinsed peels to the syrup and gently simmer for about 45 minutes, or until the peels become translucent and tender.
- Cool the peels: Spread the simmered orange peels on a wire rack to allow excess syrup to drip off. Let them cool completely to room temperature.
- Melt the chocolate: Melt the dark chocolate using a double boiler method by placing the chocolate in a heatproof bowl over a pot of simmering water, stirring until smooth and fully melted.
- Dip and set the peels: Dip each orange peel strip into the melted chocolate, then use a fork to transfer them onto baking parchment or aluminum foil. Place them in the refrigerator for about an hour to allow the chocolate to set completely before serving.
Notes
- Use ripe, unwaxed oranges for the best flavor and edible peels.
- Boiling the peels multiple times is crucial to remove bitterness.
- Store finished chocolate-covered orange peels in an airtight container in the refrigerator for up to two weeks.
- You can substitute dark chocolate with milk or white chocolate if you prefer a sweeter coating.
- Allow the chocolate to fully harden in the fridge for the best texture and snap.
