Learn how to make the best candied orange peel dipped in luscious dark chocolate that guaranteed to be addicting and perfect as edible gift.
DARK CHOCOLATE CANDIED ORANGE PEEL
You know one of those days when you need something sweet but not overly indulging at the same time ? Yup….that was me when I made these orangettes. Oranges are in season now and we have plenty around. While most of the time the peels go into the trash, this time, I decided it’s time to make use of them. Speaking of upcycling 😉 Orangettes are not difficult to make. The most difficult part to me is the wait !! It’s a no brainer and my kids and hubby loved these orangettes so much, but I have to admit I ate the most !! oopss!! they are the perfect size and I love the combination of just a hint of bitterness from the peels, the sweetness, slightly tangy, and the creamy bittersweet dark chocolate… seriously so addicting ! I never thought my kids would like them. Well, they LOVED them ! I need to make these again soon !!!
TOP TIPS YOU NEED TO KNOW TO MAKE REALLY GOOD ORANGETTES
1. Blanch the orange peels
Orange peels are naturally bitter in taste. The peels needs to be blanched in boiling water for at 3 times
2. Use the best quality dark chocolate
This goes without saying. Good quality chocoloate will gives you that smooth luscious appearance
HOW TO MAKE ORANGETTES FROM SCRATCH
1. Save the orange peel
Slice both ends off four oranges and then use a sharp paring knife to score the peel from one end to the other and gently removes the peel. Cut them into thin strips
2. Blanch the orange peel several times
Place the orange peel in a large pot and then add water, enough to cover the peel. Bring to a boil and let it boil for about 3 minutes. Discard the water. Repeat this process 2 more times. This step is to remove the bitterness as much as possible
3. Know the perfect temperature to melt chocolate
The perfect temperature is 88-92 F. If you have a thermometer, I suggest to use it.
3. Cook the peel in syrup
Put sugar and water in the medium sauce pan. Bring to a boil and then lower the heat to simmer. Add in the orange peel and let it simmer for the next 45 minutes to 1 hours. The peels will soften and somewhat a little translucent.
4. Dry the orange peels
Use a tongs to remove the peel and shake off any extra syrup and lay them down on parchment paper for at least 4 hours
5. Coat the orange peels with sugar
Coat each stripes of candied orange peel with sugar and let them sit out overnight before coating with chocolate
6. Melt chocolate over double-boiler
I set up a dish on top of a saucepan and let water just come to gentle simmering over low heat. Keeps stirring and the chocolate will gradually melt. Do not crank up the heat
7. Dip the orange peels in chocolate
8. Let the chocolate solidifies
THERE ARE WHITE SPOTS ON MY CHOCOLATE
I’ve made orangettes before only to find white spots all over the chocolates right before I was getting ready to gift them to a friend. While they are not harmful to consume, but yes, I have to admit they don’t look good! Common culprits are:
1. Poorly tempered chocolate
If you temper/melt the chocolate with too high temperature, this could be the cause
2. Change in temperature
I’ve stored them in an air-tight container and then when I had them sit in the car (In winter), there’s condensation forms and so, the white spots appear
Moisture can cause the white spots on chocolate too
As you can see that it’s not difficult to make, but it is time-consuming having to wait for the peel to dry, etc.
We just love the combination of sweet, slightly bitter, and that orange aroma from orangettes.
Recipe is adapted from Ed Kimber’s Patisserie Made Simple cookbook. Recipe was originally published in 2016 and now updated with step-by-step photos.
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Orangettes Recipe (Chocolate Candied Orange Peel)
- 4 large navel oranges
- 2 cups sugar
- 1 ¾ cups water
For the coating
- 6 Tbsp sugar
- 6 oz 60% dark chocolate roughly chopped
Preparing the orange peel:
- Slice both ends of the oranges with a knife. Carefully peel the orange rinds and cut them into about 3-inch strips. Place all the orange peel strips in a medium sauce pan. Cover with water and bring it to a boil and then let it blanch for about 2 minutes. Drain off the boiling water. The original recipe suggested to do this process 3 more times to reduce the bitterness in the peel
- Next, we are going to cook the peel in sugar syrup. Put 2 cups of sugar and 1 3/4 cups water in the medium sauce pan. Bring to a boil and then lower the heat to simmer. Add in the orange peel and let it simmer for the next 45 minutes to 1 hours. The peels will soften and somewhat a little translucent. Use a tongs to remove the peel and shake off any extra syrup and lay them down on parchment paper. The leftover syrup can be used for other purpose if you like, for example, in cocktails. It has very nice fragrant to it
- Leave the peel to dry for at least 4 hours. You can feel that the peel will be sticky from the syrup. Place 6 Tbsp sugar in a small bowl and coat each orangettes with the sugar and then lay them on a clean parchment paper and let them sit out overnight
- Place the chocolate pieces in a heat-proof bowl (preferably larger than the pan so it can sit on top). Set the bowl over the pan of gently simmering water. The bottom of the bowl shouldn't come into contact with the simmering water. Use a rubber spatula to stir. The chocolate will start to melt slowly. Perfect temperature is between 88-92 F
- Remove from the heat and start dipping half of the orangettes into the chocolate and let the extra do drip off and gently lay them down on a clean parchment paper. If halfway through dipping the chocolate starts to cool down and difficult to dip, just set the bowl back into the simmering water and it will melt again. Let the chocolate set at room temperature
- Keep them in airtight container without refrigeration necessary. This should be good for up to 2 months. They only lasted 3 days or probably less in our house !!