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Chocolate Covered Candied Orange Peel
- Total Time: 25 hours 45 minutes
- Yield: Approximately 2 cups 1x
Description
Candied orange peel dipped in rich, orange-flavored chocolate for a delightful citrusy treat.
Ingredients
- 4 medium-sized oranges or the equivalent in tangerines or clementines (about 6 or 7)
- Water for boiling
- 2 cups plus 2 tbsp (500ml) water
- 1 cup (200g) sugar
- 1 cup (200g) sugar for rolling
- 8 oz (225g) orange-flavored chocolate, melted
Instructions
- Make a slice down the side of each orange, scoring around the outside. Do it once more across the other way to divide it into fourths. Peel the orange, trying to keep the peel intact.
- Lay the orange peel down flat and slice into thin strips about 1/4 inch wide.
- Place the orange peels in a pot and cover with water. Bring to a boil over medium-high heat, then reduce the heat and simmer for 15 minutes. Drain and repeat this process two more times to remove the bitterness.
- In a separate pot, combine 2 cups plus 2 tbsp of water with 1 cup of sugar. Bring to a boil, stirring until the sugar dissolves.
- Add the orange peels to the sugar syrup and simmer on low heat for about 45 minutes, until the peels are translucent.
- Remove the peels from the syrup with a slotted spoon and roll them in the remaining 1 cup of sugar to coat. Let them dry on a wire rack for several hours or overnight.
- Once the peels are dry, melt the orange-flavored chocolate in a double boiler or microwave, stirring until smooth.
- Dip each candied orange peel halfway into the melted chocolate, allowing any excess to drip off. Place on a parchment-lined baking sheet to set.
- Let the chocolate set completely before serving or storing.
Notes
- Store the chocolate-covered candied orange peels in an airtight container at room temperature for up to two weeks.
- You can substitute regular chocolate if orange-flavored chocolate is not available.
- Ensure the peels are thoroughly dried before dipping in chocolate to prevent the chocolate from seizing.
- Prep Time: 24 hours
- Cook Time: 1 hour 45 minutes
- Category: Chocolate
- Cuisine: European
Nutrition
- Serving Size: 1 piece
- Calories: 150
- Sugar: 30
- Sodium: 5
- Fat: 3
- Carbohydrates: 35
- Fiber: 2
- Protein: 1
- Cholesterol: 0
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- Coffee and Whiskey Chocolate Mousse
Frequently Asked Questions
Why do I have to boil the orange peel three separate times?
Each 15-minute boil, draining, and fresh-water repeat removes progressively more of the pith’s bitter compounds. Three rounds of blanching are what make the peel pleasant to eat rather than bitter — skip a round and the finished candy will taste noticeably harsher.
Why must the candied peel dry completely before I dip it in chocolate?
The notes specifically warn to ensure the peels are thoroughly dried before dipping. If any surface moisture remains, it will cause the melted chocolate to seize — turning it grainy and unworkable. After the 45-minute simmer in sugar syrup and the sugar-rolling step, let the peels dry on a wire rack for several hours or overnight.
Can I use regular chocolate instead of orange-flavored chocolate?
Yes — the notes say you can substitute regular chocolate if orange-flavored chocolate is not available. The author used orange-flavored chocolate to double down on the citrus note, but plain dark or semi-sweet chocolate will coat the peels just as well and still taste great.
How long do chocolate-covered candied orange peels keep?
The notes say they keep in an airtight container at room temperature for up to two weeks — long enough to make them well ahead for gifts or holiday entertaining.
I’ve always loved these, we call them “arancini”. They look great!
Thank you, Tamara! I like the name “aracini”, so much simpler than the one I came up with :)