Chocolate-Dipped Candied Orange Peels

Name: Chocolate-Dipped Candied Orange Peels
Prep time: 30 min
Cook time: 60 min
Total time: 210 min
Yield: 24 pieces
Cuisine: French
Ingredients: 4 large oranges (preferably organic); 2 cups granulated sugar; 2 cups water; 200 grams dark chocolate (finely chopped); 1 teaspoon vegetable oil (optional, for a shinier finish)

210 min 24 pieces Medium

All Recipes

Chocolate-Dipped Candied Orange Peels

Sweet and tangy candied orange peels dipped in rich chocolate, perfect for a delightful treat.

Prep

30 min

Cook

60 min

Total

210 min

Servings

Difficulty

Medium

Chocolate-dipped candied orange peels, also known as 'orangettes confites,' are a classic French confection that beautifully combines the natural sweetness and tanginess of oranges with the deep richness of chocolate. These treats are not only a feast for the taste buds but also an elegant addition to any dessert platter. Making your own candied orange peels at home is a rewarding process that allows you to control the sweetness and quality of the ingredients. With just a few simple steps, you'll have a batch of these delightful treats ready to enjoy or gift to loved ones.

Ingredients

Servings

Candied Orange Peels

Chocolate Coating

Instructions

Prepare the Orange Peels

Wash the oranges thoroughly. Using a sharp knife, score the oranges into quarters without cutting into the fruit. Carefully peel the skin, keeping the pith intact.

Pro tip: Use a vegetable peeler for uniform strips.

Blanch the Peels

Place the orange peels in a pot of cold water. Bring to a boil, then drain. Repeat this process twice to remove bitterness.

Pro tip: Blanching multiple times helps reduce bitterness.

Candy the Peels

In a saucepan, combine 2 cups of sugar and 2 cups of water. Bring to a simmer over medium heat. Add the blanched peels and simmer for 45 minutes until they become translucent.

Pro tip: Stir occasionally to prevent sticking.

Dry the Peels

Remove the peels from the syrup using a slotted spoon and place them on a wire rack to dry for at least 2 hours.

Pro tip: Ensure peels are completely dry before dipping in chocolate.

Melt the Chocolate

In a heatproof bowl, melt the chocolate over a pot of simmering water (double boiler method). Stir in the vegetable oil for a glossy finish.

Pro tip: Ensure the bowl does not touch the water to avoid overheating the chocolate.

Dip and Set

Dip each candied orange peel halfway into the chocolate, allowing excess to drip off. Place on a parchment-lined baking sheet to set.

Pro tip: Refrigerate for faster setting.

💡

Tips & Tricks

<ul><li>Use organic oranges for the best flavour and to avoid pesticides.</li><li>Ensure the peels are thoroughly dried before dipping in chocolate for a smooth coating.</li><li>Store in an airtight container to maintain freshness.</li></ul>

Serving Suggestions

Serve these chocolate-dipped candied orange peels as an after-dinner treat or alongside a cup of coffee or tea for a sophisticated snack. To make ahead, prepare the orangettes and store them in an airtight container at room temperature for up to two weeks. They also make excellent holiday gifts when wrapped in decorative packaging.