Chocolate Covered Candied Orange Peel
Indulge in the perfect balance of tangy citrus and rich chocolate with this delightful Chocolate Covered Candied Orange Peel recipe. Featuring tender orange peels meticulously blanched to remove bitterness, then simmered in a luscious simple syrup until beautifully translucent, these sweet bites are a treat for the senses. Each peel is dipped in velvety melted dark chocolate and optionally topped with a sprinkle of sea salt for a sophisticated twist. With just a handful of ingredients like fresh oranges, sugar, and quality chocolate, this gourmet treat is surprisingly simple to make. Perfect for gifting, entertaining, or satisfying your sweet tooth, these confections combine vibrant flavor with an irresistibly chewy texture that's sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large Oranges
- 400 grams Granulated sugar
- 500 ml Water
- 200 grams Dark chocolate
- 1 pinch Optional: sea salt
Instructions
Wash the oranges thoroughly to remove any wax or residue.
Using a sharp knife, score the peel of each orange into 4 equal sections, ensuring not to cut through the fruit. Gently peel off the skin, including the white pith.
Slice each peel section into thin, even strips approximately 1/4 inch wide.
Place the orange peel strips in a medium saucepan and cover them with cold water. Bring the water to a boil over medium heat, then drain the water. Repeat this blanching process two more times to reduce bitterness.
In the same saucepan, combine 500 ml of water and 400 grams of sugar. Heat the mixture over medium heat, stirring until the sugar has fully dissolved to make a simple syrup.
Add the blanched orange peels to the syrup. Lower the heat to a simmer and cook for 45-60 minutes, stirring occasionally, until the peels become translucent.
Using tongs or a slotted spoon, transfer the candied orange peels onto a wire rack placed over a baking sheet to catch any drips. Let them dry for 4-6 hours, or overnight, until they are no longer sticky.
Once the peels are dry, melt the dark chocolate in a heatproof bowl set over a pot of simmering water (double boiler method). Stir until smooth and fully melted.
Dip each candied orange peel halfway into the melted chocolate and place it back on the wire rack or a parchment-lined baking sheet to set. Optionally, sprinkle a tiny pinch of sea salt on the chocolate before it hardens.
Allow the chocolate to fully set at room temperature, or place the peels in the refrigerator for 15-20 minutes for quicker setting.
Store the chocolate-covered candied orange peel in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2978 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.6 g | 83% | |
| Saturated Fat | 35.4 g | 177% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 612.2 g | 223% | |
| Dietary Fiber | 30.3 g | 108% | |
| Total Sugars | 561.3 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 474 mg | 36% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2633 mg | 56% | |
*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.
