Featured Recipe
Chocolate-Covered Candied Orange Peels
By Kate
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Candied orange peels simmered in syrup thickened with honey, then dipped in dark chocolate infused with chili flakes. Preparation involves blanching to remove bitterness, simmering for tenderness and syrup absorption, and air drying until tacky. The finish is glossy, slightly spicy chocolate coating that hardens firm at room temperature. Store in airtight container in a cool dry place; lasts up to three weeks. A method emphasizing careful texture control, balancing bitterness, and tempering chocolate to prevent bloom or cracking.
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Prep:
25 min
Cook:
60 min
Total:
Serves:
36 pieces
candied fruit
chocolate
citrus
dessert
homemade
Introduction
Bright, bitter orange peels. The zing in your mouth before sweetness kicks in. But raw? Harsh, tough, never sweet. Learned early: blanching drains bitterness; simmering locks sugar in, softens. Honey, not corn syrup — adds depth, waves off crystallizations. Chocolate—dark, tempered carefully. Little fire with chili flakes for a bite. Timing is a dance. Peels translucent, syrup thick yet pouring slow. Dry to tacky, just enough to hold chocolate without slip or soggy mess. Not fridge material; temperature shock ruins sheen. Store cool, dry; last weeks if sealed tight. No shortcuts on drying or tempering or bitterness rears up. Minimal ingredients, maximal patience. Real craft candy making.
Ingredients
About the ingredients
Oranges must be unwaxed or scrubbed thoroughly; oils in peel key but excessive bitterness ruins candy. Blanching essential to remove harshness; skip and bitterness lingers, no sweet can mask. Honey replaces corn syrup to prevent granulation and add a floral note; if unavailable, agave nectar works but less viscosity means longer simmering needed. Chocolate quality impacts outcome; choose minimum 70% cacao for balance, lower melts too soft. Tempering stabilizes chocolate fats and prevents bloom—important for texture and appearance, else chocolate looks dull and cracks. Chili flakes optional; adding mild heat cuts sweetness and adds complexity, a grown-up twist. Water quantity governs syrup concentration; too much dilutes flavor, too little burns. These ingredients transform bitter rinds into jewel-like treats.
Method
Technique Tips
Peeling carefully prevents white bitter pith tearing off with peel; thick pith avoids chewy unpleasantness. Blanching three times draws out most bitter oils; you’ll hear water boil hard, then drain quickly. The simmering syrup—watch closely, sugar dissolves then thickens; bubbles slow and become glossy. Test syrup by dropping a bit into cold water—if soft ball forms that holds shape, you’re set. Drying on wire rack prevents sogginess; air circulation key here. Patience in drying prevents chocolate slipping off. Temper chocolate precisely; too warm and peels cook, too cool and thick globs form. Dip half peel to leave some peel naked for balance. Let chocolate cure at room temperature for best snap and sheen; fridge causes moisture condensation leading to dullness or chocolate bloom. Store airtight away from warm spots to preserve crisp textures.
Chef's Notes
- 💡 Always use unwaxed oranges. Wax makes peeling tricky. Blanching draws out bitterness, crucial step. Don't skip or it impacts taste.
- 💡 Blanching three times—water boiling hard. Quick drain each time. Translucent peel is a sign. Watch syrup carefully; thickening is key.
- 💡 Air drying is essential; keep peels on wire rack. Air needs to circulate. If they're sticky after 4 hours, give them more time.
- 💡 Tempering chocolate right crucial. Melt too hot; peels cook. Too cool and it globs. Balance is vital for that snap.
- 💡 If syrup's too thin or thick, adjustments needed. Too much water? Adds dilution. Don't shy away from adjusting sugar or honey.
