Save Experience the sophisticated charm of French confectionery with these candied orange peels, an elegant treat that balances the bright, zesty notes of citrus with the deep, velvety richness of dark chocolate. These artisanal strips are perfect for gifting or as a refined accompaniment to your favorite cup of coffee.
Save Hand-crafted confections like these showcase the beauty of simple ingredients transformed through patience. By carefully blanching and simmering the peels, you remove bitterness and replace it with a sweet, tender texture that melts into the chocolate coating.
Ingredients
- Citrus: 4 large organic oranges
- Candying Syrup: 2 cups (400 g) granulated sugar and 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
- Preparation
- Wash and dry the oranges. Score the peel into quarters and remove, keeping the white pith attached. Slice lengthwise into 1/4-inch (0.5 cm) wide strips.
- Blanching
- Place the strips in a saucepan, cover with cold water, and bring to a boil. Drain and repeat this process two more times to reduce bitterness.
- Simmering
- Combine 2 cups sugar and 1 cup water in a pan and simmer until the sugar dissolves. Add the peels and simmer gently over low heat for 45–60 minutes until translucent.
- Drying
- Transfer the peels to a wire rack over parchment paper. Let them dry for at least 1 hour until they are no longer sticky. Optionally, toss in extra granulated sugar for a sparkling finish.
- Finishing
- Melt the chocolate using a double boiler. Dip each peel halfway into the chocolate, let the excess drip off, and place on parchment paper to set completely.
Zusatztipps für die Zubereitung
Always use organic oranges to ensure the zest is free from pesticide residues. For a deeper flavor profile, you can add a cinnamon stick or a few cloves to the syrup while the peels are simmering, just remember to remove them before drying.
Varianten und Anpassungen
While dark chocolate provides a classic contrast, you can substitute it with milk or white chocolate for a sweeter version. For an extra textural element, the sugar-coated variation provides a lovely crunch before the chocolate layer.
Serviervorschläge
Store your finished treats in an airtight container at room temperature for up to two weeks. They make an excellent addition to a dessert platter or can be packaged in decorative boxes for a thoughtful homemade gift.
Save Whether you are enjoying these yourself or sharing them with friends, these candied orange peels bring a touch of gourmet luxury to any moment. Their vibrant color and glossy chocolate finish make them as beautiful to look at as they are delicious to eat.
Recipe FAQ Section
- → How do you reduce bitterness in orange peel?
Blanch the peel strips three times in boiling water, draining each time to remove excess bitterness and pith flavors.
- → What type of chocolate is best for coating?
Use high-quality dark chocolate with at least 70% cocoa content for optimal richness and smooth coating.
- → 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 chocolate adheres well.
- → Can the candied peels be stored long-term?
Store the finished peels in an airtight container at room temperature for up to two weeks to maintain freshness.
- → Are there any flavor variations suggested?
Add cinnamon sticks or cloves to the simmering syrup for warm spice notes, removing them before drying.