By Blooming Aprons
Delectable and luxurious, these candied orange peels covered in chocolate are the perfect sweet treat.
First time I tried chocolate covered orange peels was at our local french bakery. I was quickly impressed but how delicious and light they were and had decided to recreate them. For the best results you need oranges with firm and thick peels. Grapefruit and lemon also work, just make sure they are ripe and have a thick peel. Do not worry about the bitterness the peel usually has, it is removed during the blanching process. A good quality chocolate is also important, we like to use dark chocolate with a minimum 70% cocoa solids.
Using a sharp paring knife cut through the orange skin from top to bottom making sure it’s deep enough to pierce the skin and the white pith but not the fruit. Repeat 3 more times until you have 4 equal segments. Carefully remove the skin from the fruit along with the white pith. Cut each segment into 4 equal strips. You should have 16 strips from 1 orange. Repeat for the remaining oranges.
Bring the water to boil in a large pot. Once boiling, add the orange peel and blanch them for 30 seconds. Make sure the peels are submerged in water the whole time, maybe press them with a spoon. Drain the peels in a colander, rinse well with cold water. Repeat one more time using clean boiling water. This process will help to remove some of the bitterness from the peel. Once drained and rinsed the 2nd time, arrange the peels on a towel to dry completely before adding them to the sugar syrup.
Make the sugar syrup: place the 4 cups of water and sugar in a pot over high heat. Bring to boil and stir until the sugar dissolves. Once the syrup starts to boil add the vanilla powder and the orange peels. Cover the pan with round parchment paper with a diameter slightly larger than the pot. Place a plate or a smaller lid on top to make sure the peels are submerged. Simmer the peels in the syrup for approximately 90 minutes or until they become translucent and some of the liquid evaporates.
Using tongs remove the peels from the pot and arrange them on a wire rack to drain. Leave the peels to dry, uncovered and at room temperature for 8 hours or overnight.
When the peels are dry, prepare the chocolate. Melt the chocolate using a double boiler method. Set a pan with some water over medium heat and let it come to simmer. On top of the pan place a heatproof bowl making sure the base of the bowl is not touching the water. Add the chopped pieces of chocolate to the bowl and let it melt, stirring occasionally. Once the chocolate is melted, remove the pan from the heat, but keep the bowl on top of the pan to make sure the chocolate doesn’t cool too quickly.
Using your fingers, take one peel at a time and dip it in chocolate, let the excess of chocolate drip back in the bowl and place it on parchment paper to set. Repeat with all the orange peels.
Serve once the chocolate is set.
Don’t forget to tag @bloomingaprons when you make one of our creations, we would love to see what you have been making!