Imagine transforming ordinary orange peels into a luxurious, mouthwatering confection that will have your taste buds dancing with delight! These chocolate-covered candied orange peels are not just a dessert; they're a culinary masterpiece that combines the bright, zesty essence of citrus with rich, velvety dark chocolate. Perfect for impressing guests, satisfying your sweet tooth, or creating a gourmet homemade gift, this recipe turns simple ingredients into an extraordinary treat that looks and tastes like it came straight from a high-end patisserie.
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: Confectionery
Serves: 12 servings
Ingredients
- 3 large oranges
- 2 cups granulated sugar
- 1 cup water
- 8 oz dark chocolate, chopped
- Sea salt, for sprinkling
Instructions
- Begin by selecting three large, fresh oranges. Wash them thoroughly under running water to remove any dirt or pesticides.
- Using a sharp knife or a vegetable peeler, carefully remove the outer peel from the oranges, avoiding as much of the white pith as possible. Aim to create long strips of peel, about 1/4 inch wide.
- Once you have the peels, cut them into smaller strips, about 2-3 inches in length. This will make them easier to handle and eat later.
- In a medium saucepan, combine 1 cup of water and 2 cups of granulated sugar. Stir the mixture over medium heat until the sugar completely dissolves, creating a simple syrup.
- Add the orange peel strips to the saucepan with the syrup. Bring the mixture to a gentle boil, then reduce the heat to low. Allow the peels to simmer in the syrup for about 45 minutes, stirring occasionally, until they become translucent and tender.
- After the peels have simmered, remove the saucepan from the heat and let the peels cool in the syrup for about 10 minutes. This will help them absorb more sweetness.
- Using a slotted spoon, carefully transfer the candied orange peels to a wire rack set over a baking sheet. Allow the excess syrup to drip off and let the peels dry for about 30 minutes.
- While the peels are drying, prepare the dark chocolate. Place the chopped dark chocolate in a heatproof bowl. Melt the chocolate using a double boiler or in the microwave in 30-second intervals, stirring in between until smooth and fully melted.
- Once the chocolate is melted, dip each piece of candied orange peel into the chocolate, ensuring it is fully coated. Use a fork to lift the peel out of the chocolate, allowing any excess to drip off.
- Place the chocolate-covered peels back on the wire rack. While the chocolate is still wet, sprinkle a small pinch of sea salt over each piece for added flavor.
- Let the chocolate-covered orange peels sit at room temperature until the chocolate has completely set, which may take about 30 minutes. Alternatively, you can place them in the refrigerator to speed up the process.
- Once the chocolate has hardened, your chocolate-covered candied orange peels are ready to be served! Store them in an airtight container at room temperature for up to a week.
Tips
- Choose organic oranges if possible to ensure the best flavor and minimize pesticide residue.
- Remove as much white pith as you can to prevent bitterness in your candied peels.
- Use a candy thermometer to monitor syrup temperature for consistent results.
- Allow peels to dry completely before chocolate dipping to ensure a crisp, clean chocolate coating.
- Use high-quality dark chocolate with at least 70% cocoa for the most intense flavor.
- Experiment with different salt types like Himalayan pink salt or fleur de sel for unique flavor profiles.
- Store in a cool, dry place to maintain the chocolate's shine and prevent melting.
- For an extra touch, try drizzling white chocolate over the dark chocolate for a decorative finish.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 1g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 0mg
