Best 6 Chocolate Coated Orange Peels Recipes

CHOCOLATE-DIPPED ORANGE PEEL

Steps:

• Making the Candied Orange Peel
• Wash the oranges and remove the peel with a sharp vegetable peeler, avoiding any white pith. Put the orange peel in a saucepan with 4 cups water and a pinch of salt. Bring to a boil over high heat and boil for 5 Minutes. Drain. Repeat this process one more time.
• Put 1 cup of the sugar and 1 2/3 cups water in a clean saucepan and bring to a boil, stirring until the sugar dissolves. Add the blanched orange peel to the boiling syrup, immediately remove from the heat, cover the pan, and set aside overnight at room temperature.
• The next day, drain the peel, reserving the syrup. Add 1/3 cup of the remaining sugar to the reserved syrup, bring to a boil, and return the peel to the syrup. Remove from the heat, cover, and set aside overnight at room temperature. Repeat this process three more times, over three nights, adding 1/3 cup sugar each time. Once the peel is candied, let drain at room temperature for 1 day, then cut into thin slivers. (The peel can be stored in an airtight container for up to 1 month.)
• Dipping
• Temper the dark chocolate . Using a fork, dip each strip of candied orange peel in the chocolate, then lay it on an acetate sheet. Refrigerate the chocolate-dipped strips for 10 Minutes before detaching from the sheet. (Store in a cool place away from moisture for up to 1 month.)

CHOCOLATE COVERED CANDIED ORANGE PEEL

Steps:

• With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.
• Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes.
• Carefully scrape off excess pulp from peel. Cut the peel into 1/4 inch strips.
• In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30-35 minutes.
• Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry.
• Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired.
• Cool on racks that have been coated with nonstick cooking spray.
• Store in a covered container in the refrigerator. Yield: about 3 cups.

CHOCOLATE-DIPPED CANDIED ORANGE PEEL

Steps:

• With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use. , Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain. Repeat process twice, draining well each time. Cool for 5 minutes. Carefully scrape off excess pulp from peel. Cut the peel into 1/4-in. strips. , In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until until all syrup is absorbed and peel is transparent, about 30-35 minutes. Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry. , Melt chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Cool on wire racks coated with cooking spray.

CHOCOLATE COATED ORANGE PEELS

Steps:

• Line a baking sheet with wax paper; set aside.
• Scrub oranges well, and cut in half.
• Scoop out the flesh and reserve for another use.
• Place the shells in a medium-sized bowl and cover with cold water, keeping them under water with a small plate or lid.
• Let soak for about 4 hours or overnight, replacing the water once.
• Cut each shell in half; place in a large heavy saucepan.
• Add water to cover and bring to a boil over medium high heat.
• Boil for 15 minutes.
• Drain and repeat the process.
• When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches.
• Return the strips to the saucepan; add sugar and 1 cup water.
• Bring to a simmer over low heat.
• Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2-2 hours. (Watch closely toward the end of cooking).
• Add the lemon juice; stir to coat the strips.
• Drain the strips in a sieve.
• When they are cool enough to handle, spread on the prepared baking sheet.
• Put all but 1/4 cup of the chocolate and the oil in the top of a double boiler set over barely simmering water.
• Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring until melted.
• Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet.
• Place in the freezer for a minute or two to let the chocolate set.
• Remove from the freezer and let them sit for several hours until they are firm.
• Store in an airtight container for up to 3 months.

CANDIED ORANGE PEEL

Steps:

• Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming long 3/4 to 1-inch-wide strips. Bring a heavy small saucepan of water to a boil. Add the peels and cook for 1 minute. Drain and then rinse the peels under cold water. Repeat cooking the peels in the saucepan with fresh boiling water and rinsing under cold water.
• Stir the sugar and 1/2 cup of fresh water in a heavy small saucepan over medium-high heat until the sugar dissolves. Bring to a boil. Add the orange peels and simmer over medium-low heat until tender, about 15 minutes. Using tongs, transfer the peels to a sheet of parchment paper to dry slightly, about 1 hour.
• Line a small baking sheet with parchment paper. Stir the chocolate in a small bowl set over a saucepan of simmering water until melted and smooth. Dip 1 1/2-inches of each candied orange peel into the chocolate then place them on the prepared baking sheet and refrigerate until the chocolate is set, about 15 minutes.

CANDIED ORANGE PEEL RECIPE BY TASTY

Steps:

• Fill a pot with water and simmer on high heat until it reaches boiling point.
• Carefully peel the skin off the oranges and place into the pot of boiling water, stirring for 5 minutes. Drain the water and repeat.
• Carefully slice the orange peel into 5mm thin pieces. In a medium sized pot, place 500g of sugar and 500ml of water over medium high heat, stirring until the sugar is fully dissolved and small bubbles start to form at the surface of the water. Add the orange peel pieces into the syrup, stirring for 5 minutes. Remove the pan from the heat and let cool.
• Repeat this step and boil for another 5 minutes. The orange peel should be semi-translucent.
• Take out the peel and reserve the syrup. Place the orange peel on a drying rack and cover with a towel. Let it rest for a minimum of 4 hours, or overnight until dry.
• Using a double boiler, melt the chocolate until smooth. Line a tray with baking paper and take the dried orange peel. Using chopsticks, take a piece of orange peel and dip it into the chocolate until half of it is covered. Repeat with all of the other pieces, then place in the freezer for about 10 minutes, or until the chocolate has fully set.
• Take the remaining sugar and place it on a small plate. Take the orange peel pieces out of the freezer and roll them in the sugar.
• Serve.