Dark chocolate-dipped candied orange peel

Tip: tap a step to mark it as done.

1. Cut the peel

   15 min

   Wash the oranges in warm water and pat dry. Score the peel into quarters from the stem end to the bottom, then remove it in whole sections. Reserve the flesh for another use. Cut the peel into strips 5–7 mm wide.

2. Boil three times

   25 min

   Place the strips in a saucepan, cover with 1 l cold water, bring to a boil, and boil for 5 minutes. Drain and repeat twice more, using fresh cold water each time. This reduces the bitterness of the white pith.

3. Simmer in syrup

   1 hr

   Heat 300 g sugar with 300 ml water in a saucepan until the sugar dissolves. Add the drained strips and simmer over low heat, with the syrup bubbling gently, for about 60 minutes, until the peel is translucent and the syrup has thickened. Gently move the strips around occasionally to keep them from sticking.

4. Let dry

   12 hr – 24 hr

   Lift out the strips with a fork, let them drain, and arrange them on a wire rack set over parchment paper, leaving space between them. Let air-dry for 12–24 hours, until the surface is dry and no longer sticky. Pour the remaining syrup into a jar; use it in tea or brush it onto cake layers.

5. Dip in chocolate

   20 min

   Melt the chocolate in a double boiler or microwave it in 20-second intervals. Dip the strips halfway or completely into the chocolate and place them on parchment paper. Let set at room temperature or refrigerate for 15 minutes. If desired, coat some of the strips without chocolate in granulated sugar.

6. Store

   Store the finished peel in an airtight container, separating the layers with parchment paper. Keep in a cool, dry place for 2–3 weeks.

Tip: Thick-skinned oranges, such as navel oranges, work well for candying. If the white pith is thicker than half a centimeter, trim some of it off; otherwise, the strips will remain bitter.

This recipe was translated from the Slovak original: Kandizovaná pomarančová kôra v horkej čokoláde