Chocolate Coated Orange Peels
Transform your leftover orange peels into a gourmet treat with this Chocolate Coated Orange Peels recipe, the perfect harmony of citrusy zing and rich dark chocolate. This recipe takes fresh orange peels and turns them into tender, candied strips by simmering them in a simple sugar syrup before dipping them in velvety 70% dark chocolate for a luxurious finish. A sprinkle of sea salt adds a sophisticated touch, balancing the sweetness with a hint of elegance. Ideal for gifting, snacking, or serving at your next gathering, these chocolate-dipped delights are surprisingly easy to make and can be stored for up to two weeks. Indulge in this decadent yet surprisingly simple gourmet snack that’s sure to impress! Keywords: chocolate coated orange peels, candied orange peels, dark chocolate treats, gourmet snacks, homemade desserts.
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Recipe Information
Ingredients
- 3 large Oranges
- 2 cups Water
- 1.5 cups Granulated sugar
- 8 oz Dark chocolate (at least 70% cocoa)
- 0.25 tsp Sea salt (optional)
Instructions
Wash the oranges thoroughly under running water to remove any potential wax or dirt.
Using a sharp knife, cut the tops and bottoms off the oranges and score the peel into four sections, being careful not to cut into the flesh.
Gently remove the orange peels and slice them into thin, even strips about 1/4 inch wide.
Place the sliced peels in a medium-sized pot, cover them with water, and bring to a boil over medium heat. Let them boil for 2 minutes, then drain the water. Repeat this process two more times to remove the bitterness from the peels.
In the same pot, combine 2 cups of water and 1.5 cups of granulated sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves to form a syrup.
Add the blanched orange peels to the syrup and lower the heat to a gentle simmer. Let them simmer for about 45 minutes, stirring occasionally, until the peels become translucent.
Using a slotted spoon, remove the candied orange peels from the syrup, allowing the excess syrup to drip off, and place them on a wire rack set over parchment paper. Let them dry for at least 4 hours or overnight.
Melt the dark chocolate in a double boiler or microwave in 30-second intervals, stirring in between until smooth.
Dip each orange peel halfway into the melted chocolate and place it on parchment paper to set. Sprinkle with a pinch of sea salt if desired.
Allow the chocolate to harden at room temperature or refrigerate for faster setting.
Store the chocolate-coated orange peels in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.4 g | 125% | |
| Saturated Fat | 55.6 g | 278% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 473.3 g | 172% | |
| Dietary Fiber | 36.9 g | 132% | |
| Total Sugars | 401.4 g | ||
| Protein | 22.7 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 432 mg | 33% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 2538 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
