These Israeli Chocolate-Coated Orange Peels transform the often-discarded zest of fresh oranges into a luxurious confection. By boiling and candying the peels, you remove the bitter pith and infuse the strips with a deep, sweet orange flavor. The final dip in bittersweet chocolate adds a rich, creamy contrast that balances the bright citrus notes. This recipe is perfect for holiday gifts, elegant party favors, or a sophisticated dessert to share with friends. The process requires patience but rewards you with a glossy, firm candy that stores beautifully for months.
Israeli Chocolate-Coated Orange Peels
Description
These Israeli Chocolate-Coated Orange Peels transform the often-discarded zest of fresh oranges into a luxurious confection. By boiling and candying the peels, you remove the bitter pith and infuse the strips with a deep, sweet orange flavor. The final dip in bittersweet chocolate adds a rich, creamy contrast that balances the bright citrus notes. This recipe is perfect for holiday gifts, elegant party favors, or a sophisticated dessert to share with friends. The process requires patience but rewards you with a glossy, firm candy that stores beautifully for months.Ingredients
Directions
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Line a baking sheet with wax paper or parchment paper.
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Scrub the oranges well under running water. Cut them in half and scoop out the flesh, reserving the fruit for another use.
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Place the orange shells in a medium bowl and cover with cold water. Use a small plate or lid to keep them submerged. Soak for 4 hours or overnight, changing the water once.
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Drain the shells. Cut each shell into strips approximately 1/4 inch by 2 inches.
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Place the strips in a large heavy saucepan. Add enough water to cover and bring to a boil over medium-high heat. Boil for 15 minutes.
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Drain the strips and repeat the boiling process with fresh water to remove bitterness.
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Return the boiled strips to the saucepan. Add the sugar and 1 cup of water.
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Bring to a simmer over low heat. Cook gently, stirring occasionally, until the liquid is almost gone and the peels are translucent, about 1 to 2 hours.
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Add the lemon juice and stir to coat the strips evenly. Drain the strips in a sieve.
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When cool enough to handle, spread the candied peels on the prepared baking sheet to dry slightly.
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In a double boiler set over barely simmering water, melt all but 1/4 cup of the chocolate with the vegetable oil, stirring until smooth.
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Remove from heat and stir in the remaining chocolate until fully melted.
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Roll each orange strip in extra sugar. Dip half of each peel into the melted chocolate and return to the baking sheet.
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Place in the freezer for a few minutes to set the chocolate, then let them sit at room temperature until firm.
Nutrition Facts
Servings 80
- Amount Per Serving
- Calories 464.4kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 1.2mg1%
- Total Carbohydrate 120.0g40%
- Dietary Fiber 0.0g0%
- Sugars 120.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store in an airtight container for up to 3 months.
For best results, use thin-skinned oranges like Jaffa or Navel oranges if available.
The reserved orange flesh can be used for juice, salads, or other desserts.
If the chocolate is too thick to dip, add a few drops of vegetable oil and stir.
