Chocolate Covered Orange Peels
Servings: 1 kg
Calories: 34kcal
Cost: $20
A masterpiece of confectionery
Print Recipe
Equipment
- 2 Baking trays
- 2 Cooling racks
- 1 Saucepan
- 2 large bowls
- 1 Rubber spatula
- 1 Offset spatula
- 1 Stainless steel triangle
- 1 Chocolate dipping fork
- 1 Hair dryer
- 1 Meat thermometer
- 1 Sieve
- 1 Parchment paper/silicone mat/acetate…
Ingredients
- 500 g Candied orange peels Agrimontana
- Or Homemade orange/lemon peels Recipe
- 1 kg Tempered dark chocolate How To
- 250 g Unsweetened cocoa powder
Instructions
Preparing Candied Orange Peels
- Place cooling racks over trays to catch any dripping syrup. Lay the candied orange peels on the rack in a single layer, ensuring they don’t overlap. Allow the peels to dry out at room temperature for 1–2 days. This step lets the excess syrup drip off and helps the peels achieve a firmer, less sticky texture.
- Place the unsweetened cocoa powder in a bowl or shallow container. Add the candied orange peels to the cocoa and gently toss. Shake the peels in a sieve or tamis to remove any excess cocoa powder. Sift the cocoa powder to remove clumps and save it for future use.
How To Temper Chocolate
- Temper your chocolate as instructed.
Dip the Orange Peels
- Submerge the peel completely into the tempered chocolate. Hold the peel over the bowl and gently tap or shake to allow the excess chocolate to drip off.
- Lay the dipped orange peel on the plastic acetate or opened freezer bags. Ensure peels are spaced apart to avoid sticking. Let the chocolate-coated peels sit at room temperature until the chocolate hardens and develops a glossy finish. When the tray is full, cover orangettes with a plastic acetate or an opened freezer bag. Repeat the dipping procedure until done.
Maintaining Chocolate Temper During Dipping
- If the chocolate begins to thicken or cool down, gently warm the surface of the tempered chocolate with a hair dryer set on low blow. This helps maintain a workable temperature without overheating and breaking the temper. If the chocolate mass starts to cool below its tempered range, place the bowl over a bain-marie with warm (not boiling) water. Stir gently and continuously to distribute heat evenly. Monitor the temperature carefully to ensure it stays within the correct tempered range.
- For a perfectly rich chocolate coating, candied orange peels can be dipped in chocolate twice.
- Chocolate orangette can also be rolled in cocoa powder or powdered sugar right after been dipped in the tempered chocolate. Once set, shake off any excess powder.
Storage
- Place chocolate orangette in an airtight container. Store them in a cool, dry place, away from direct sunlight or heat sources, to prevent the chocolate from melting or blooming. If your environment is warm, consider refrigerating them, but ensure they are sealed tightly to avoid moisture or odors from other foods. When stored correctly, they can last up to one month. Enjoy!
Nutrition
Serving: 7g | Calories: 34kcal
3 thoughts on “Chocolate Covered Orange Peels”
for years your Bruno’ website have a recipe for making the candied orange peel, now its gone replaced with a link to buy some from company. Why? We are paying for your website, why remove stuff you had before and put a link to buy something instead of making it. what happened to if you want to try it make it? Bummer Bruno… I hope you didnt sell out
okay, I was wrong, I did find the new recipe that you put in to make the candied orange peels. they are different from the original where, after you cooked, cooed and removed the oranges from the syrup you continued to cook to syrup to 220F. Is that step not needed?
That’s correct – after 4 hours of slow cooking 😋