Candied Orange Peel (Chocolate Covered)
Candied Orange Peel (Chocolate Covered) is an exquisite confection cherished for its vibrant citrus flavor encased in a decadent shell of dark chocolate. This centuries-old European treat has delighted palates throughout history, gracing dessert platters from Italian pasticcerias to French chocolatiers.
Candied orange peel was traditionally enjoyed during festive seasons when resourceful cooks would use every part of the orange, transforming the aromatic peels into something truly special. Today, this fusion of zesty orange and rich chocolate is a gourmet delicacy, enchanting sweet lovers across the globe.
Making chocolate covered candied orange peel at home is not only simple but also rewarding, allowing you to control ingredients and indulge in a pure, additive-free snack. Whether served during holidays, as gifts, or as a refined after-dinner treat, this recipe delivers a taste of luxury.
With vibrant color, bold citrus essence, and exquisite chocolate, Candied Orange Peel (Chocolate Covered) is a timeless way to elevate any dessert table. This guide walks you through the process, highlighting the unique flavors, nutritional benefits, and creative presentation options for this beloved sweet delicacy.
Ingredients
- 3 large oranges (preferably organic, unwaxed)
- 2 cups granulated sugar (plus an extra 1/2 cup for coating)
- 1 cup water
- 200g high-quality dark chocolate (at least 60% cacao)
- 1 tablespoon light corn syrup (optional, for extra shine)
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Wash and scrub the oranges thoroughly to remove any wax or residue. Pat them dry.
- Slice off the top and bottom of each orange, then make four vertical cuts down the sides to remove the peel in large sections. Try to leave most of the pith (the white part), as it will become tender and sweet when candied.
- Slice the orange peels into thin strips, about 1/4 inch wide.
- Place the peel strips in a saucepan, cover with cold water, and bring to a boil over medium-high heat. Boil for 2 minutes, then drain. Repeat this blanching process two more times to remove bitterness.
- After the final blanch, rinse the peels under cold water and set aside.
- In the cleaned saucepan, combine 2 cups sugar and 1 cup water. Add corn syrup if using. Stir over medium heat until the sugar dissolves and the mixture begins to simmer.
- Add the blanched orange peels to the syrup. Lower the heat and simmer uncovered for 45–60 minutes, stirring occasionally, until the peels turn translucent and the syrup thickens.
- Using a slotted spoon, transfer the candied peels to a wire rack set over parchment paper. Let them dry for 6–8 hours or overnight until they are tacky but not wet.
- Roll the peels in the remaining 1/2 cup of granulated sugar to coat, brushing off any excess.
- For chocolate dipping, melt the dark chocolate in a heatproof bowl over a pot of gently simmering water (double boiler method) or in short bursts in the microwave, stirring until smooth.
- Once the peels are dry, dip each one halfway into the melted chocolate using tongs or a fork, letting excess chocolate drip off.
- Lay the chocolate-dipped peels on parchment paper and allow them to set at room temperature for 1–2 hours, or place them in the refrigerator to speed up the process.
- Once the chocolate is firm, transfer the finished candied orange peels to an airtight container for storage, separating layers with parchment to prevent sticking.
Nutritional Information
Candied Orange Peel (Chocolate Covered) strikes a harmonious balance between indulgence and fruit-forward snacking. Each serving (approximately 3–4 pieces) contains an estimated 120–150 calories, depending on the thickness of the chocolate coat and the final sugar content.
The orange peels contribute vitamin C, dietary fiber, and small quantities of calcium and potassium, aiding immune function and digestive health. Dark chocolate, when chosen with a high cacao percentage, offers beneficial antioxidants known as flavonoids, which may support heart health and provide a natural mood boost.
While the sugar content is substantial due to the candying process, these treats are best enjoyed in moderation as part of a balanced diet. Unlike commercially produced sweets, homemade candied orange peel (chocolate covered) contains no artificial flavors, colors, or preservatives.
For those seeking a slightly lower calorie option, rolling the finished peels in less sugar or using a thinner layer of chocolate can help reduce the overall caloric impact. Allergens are minimal if using pure dark chocolate, but always check labels if gluten or nuts are a concern.
With mindful portion control, this recipe allows you to savor the flavors of candied orange and chocolate while reaping some nutritional benefits from natural ingredients.
Wine and Beverage Pairings
Candied Orange Peel (Chocolate Covered) pairs elegantly with a variety of beverages. For a refined dessert presentation, serve alongside a glass of sweet Italian Vin Santo or a robust Spanish Pedro Ximénez sherry—their rich notes harmonize with the citrus and chocolate.
If you prefer coffee, a well-brewed espresso or a mocha complements the fruitiness and bittersweet chocolate beautifully. Herbal teas, especially blends featuring orange or spice, enhance the natural flavors without overwhelming the palate. For a non-alcoholic option, a chilled sparkling water with a twist of citrus offers refreshing contrast.
These beverage selections elevate the enjoyment of each sophisticated bite.
Cooking Tips and Variations
To ensure the best flavor and texture, always choose organic or unwaxed oranges for your candied orange peel (chocolate covered). Blanching the peels multiple times is essential for removing bitterness, resulting in a sweet, tender final product.
If you prefer a less sugary treat, reduce the amount of sugar for the final coating, or experiment with rolling the peels in coconut flakes, cocoa powder, or even a pinch of sea salt for a gourmet touch.
For extra shine in your chocolate, add a splash of corn syrup when melting, and consider stirring in a drop of vanilla extract for added complexity.
Creative variations are endless; try dipping some peels in white or milk chocolate, or dust them with finely chopped pistachios before the chocolate sets for a crunchy finish. If you love the flavors, this candying method also works beautifully with lemon or grapefruit peels.
Store finished peels in an airtight container layered between sheets of parchment, as humidity can soften the candy. For gifting, package in clear cellophane bags or decorative tins; these make elegant, homemade presents during the holidays or for special occasions.
Serving Suggestions
Presenting your Candied Orange Peel (Chocolate Covered) with flair transforms a simple treat into an elegant gourmet delight. Arrange the chocolate-dipped peels in a single layer on a sleek white platter for a striking contrast, or stack them in neat piles within decorative candy dishes for casual gatherings.
These confections shine on charcuterie boards alongside almonds, hazelnuts, and dried figs, adding a pop of color and a sweet counterpoint to savory cheeses. During holidays or festive occasions, package candied orange peels in cellophane bags tied with ribbon, making them thoughtful, artisanal gifts for friends and family.
You can also use these peels as a unique garnish: perch one atop a slice of chocolate cake or tuck a few into a dish of vanilla gelato to instantly elevate your dessert presentation. Their chewy texture and bitter-sweet flavor also work well as a mid-afternoon snack with tea.
Each serving promises sophistication and a burst of flavor, making chocolate covered candied orange peel a memorable addition to any celebration or dessert table.
Health Benefits
Candied Orange Peel (Chocolate Covered) not only pleases the senses but can also contribute to overall well-being when enjoyed responsibly. The natural orange peel is rich in vitamin C, flavonoids, and dietary fiber, which are associated with immune support, digestive health, and reduced inflammation.
Dark chocolate, particularly varieties containing at least 60% cacao, boasts potent antioxidants called flavanols, which have been linked to improved cardiovascular health and enhanced mood. Though the candying process introduces sugar, making portion control important, the absence of artificial additives in this homemade version ensures a cleaner sweet treat experience.
For those with dietary restrictions, using dairy-free chocolate yields a vegan option, while the high fiber content from the peels aids in satiation and gut health. Compared with typical processed candies, this confection delivers a flavorful experience with measurable nutritional benefits.
As always, moderation remains key to balancing indulgence and well-being.
Frequently Asked Questions
Stored in an airtight container at room temperature, chocolate covered candied orange peel stays fresh for up to 3 weeks. For longer storage, refrigerate for up to 2 months, separating layers with parchment to avoid sticking.
Yes, this method works beautifully with lemon, grapefruit, or lime peels. Each type of citrus offers a unique flavor and aroma, allowing for creative mix-and-match variations.
Repeated blanching (boiling and draining the peels three times) helps minimize bitterness. Using ripe, sweet oranges and discarding any excessively white pith are also effective.
High-quality dark chocolate with at least 60% cacao is ideal, as it complements the orange’s tartness and offers depth of flavor. You can also try milk or white chocolate for a milder taste.
Absolutely. Chocolate covered candied orange peels make elegant homemade gifts. Present them in parchment-lined boxes or clear cellophane bags tied with ribbon for a charming touch.
Making Candied Orange Peel (Chocolate Covered) at home brings the essence of classic European confectionery to your kitchen. With each bite, you enjoy the harmonious marriage of tangy, sweet citrus and luscious chocolate. This recipe is as practical as it is indulgent, easy enough for home bakers yet luxurious enough for celebrations and gift-giving. Whether shared with loved ones or savored as a solo treat, chocolate covered candied orange peel is a testament to the art of turning simple ingredients into gourmet delights. Embrace tradition, unleash your creativity, and let this timeless confection sweeten any occasion.
Ingredients
- 3 large oranges
- 2 cups granulated sugar
- 1 cup water
- 1 cup dark chocolate chips
- 1 tsp vegetable oil
- 1/4 cup additional sugar for dusting
- 1/4 tsp sea salt (optional)
Instructions
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1Wash the oranges thoroughly. Cut off the ends and score the peel into quarters. Carefully remove the peel, including a bit of the pith, and slice into 1/4-inch strips.
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2Place the orange peel strips in a saucepan, cover with cold water, and bring to a boil. Drain and repeat this blanching process two more times to remove bitterness.
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3In a clean saucepan, combine 2 cups sugar and 1 cup water. Stir over medium heat until the sugar dissolves. Add the peels, reduce heat, and simmer gently for 45-60 minutes until translucent.
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4Remove the candied peels with a slotted spoon and let them dry on a wire rack for at least 4 hours or overnight. Roll in extra sugar if desired.
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5Melt dark chocolate chips with oil in a microwave-safe bowl, stirring every 20 seconds until smooth. Dip each candied peel halfway into the melted chocolate and place on parchment paper.
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6Optionally, sprinkle sea salt over the chocolate before it sets. Allow the chocolate to set completely before serving or storing.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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