{"id":48951,"date":"2025-12-25T22:54:05","date_gmt":"2025-12-25T21:54:05","guid":{"rendered":"https:\/\/gateauetcuisinerachida.com\/?p=48951"},"modified":"2025-12-25T22:54:05","modified_gmt":"2025-12-25T21:54:05","slug":"candied-orange-peel","status":"publish","type":"post","link":"https:\/\/gateauetcuisinerachida.com\/en\/candied-orange-peel\/","title":{"rendered":"Candied Orange Peel"},"content":{"rendered":"

Candied orange peel<\/strong> coated in dark chocolate, known in French as orangettes<\/strong>, is made from thin strips of candied orange peel covered in rich dark chocolate. The balance between the gentle bitterness of the orange and the intensity of the chocolate creates a perfectly balanced bite with a texture that is both tender and pleasantly crisp. Simple to make, this homemade treat makes an elegant edible gift or a delicious bite to enjoy with a cup of coffee.<\/p>\n

\"homemade<\/p>\n

Homemade Chocolate Candied Orange Peel<\/span><\/strong><\/div>\n

Homemade chocolate candied orange peel is a timeless confection, loved for its simple elegance and rich flavor. It fits perfectly into any assortment of homemade chocolates, alongside chocolate truffles,<\/a> homemade chocolate gianduja<\/a>, and other festive treats often prepared for the holidays or given as edible gifts. No thermometer is needed for the candying process itself, but tempering the chocolate is highly recommended to achieve a crisp snap and a smooth, glossy finish. A thermometer is only required for that step.<\/p>\n

The orange peels are blanched several times to mellow their natural bitterness, then slowly candied in a sugar syrup. This process is done in stages and requires a bit of patience, but it remains very approachable and only takes a few minutes at a time. Unlike more time intensive confections such as candied chestnuts, this method does not require days of waiting.<\/p>\n

Once the peels are fully candied, they can be completely coated in dark chocolate or simply dipped on one side for a quicker, more rustic finish. Both options work beautifully and allow you to tailor the final result to your preference.<\/p>\n

\"easy<\/p>\n

Tips for Perfect Homemade Candied Orange Peel<\/h2>\n

Choosing the oranges: <\/strong>Use organic, unwaxed oranges with a thick peel, as they are best suited for candying. Cut the peels into even strips so they cook and finish uniformly.<\/p>\n

Properly blanching the peels: <\/strong>Blanch the orange peels until they are tender but still hold their shape. This step helps reduce bitterness and ensures a soft, pleasant texture after candying.<\/p>\n

Drying after candying: <\/strong>After candying the peels in sugar syrup, let them drain thoroughly until the next day before coating them in chocolate. This prevents the syrup from seeping out and bleeding through the chocolate coating.<\/p>\n

Tempering the chocolate: <\/strong>Temper the chocolate to achieve a crisp snap and prevent it from melting too quickly in your hand. For this recipe, I chose to temper the chocolate using Mycryo cocoa butter<\/a>.<\/p>\n

Preventing syrup seepage: <\/strong>To prevent syrup from seeping through the chocolate coating, lightly dust the candied orange peel with cocoa powder before coating. Gently shake off any excess cocoa before dipping into the chocolate.<\/p>\n

Simplified version: <\/strong>You can also use ready made candied orange peel strips and simply dip them in chocolate. <\/p>\n

\"recipe<\/p>\n

Ingredients for about 80 pieces of candied orange peel<\/h2>\n

Note:<\/strong> You\u2019ll find the printable recipe card at the end of the post.<\/span><\/p>\n