These are easy but look very gourmet and make great gifts or after-dinner treats.
- Orange peel from 3-4 oranges
- ½ cup semi-sweet chocolate baking chips or bars
Cut the oranges into quarters. Separate the peel from the pulp. Use the pulp for juice or eating. With a spoon scrape off most of the inner white pith, it’s bitter being careful not to tear the peel. Cut into strips.
Put the strips in a pan and cover with water. Bring to a boil, turn down the heat and simmer for 5 minutes. Drain and reserve peels. Add 1 cup of sugar to 1 cup of water, bring to a boil, reduce heat, and add peels. Simmer for about ½ hour, until peels are tender. Strain off the syrup and use it for sweetening drinks and cocktails. Place the peels on a wire rack to cool. Take the remaining ½ cup sugar and blend in a mixer or food processor until it is super fine, if you go too long you will get powdered sugar. Roll the peels in superfine sugar and return to the wire rack to dry.
Melt the chocolate in a double boiler or heatproof bowl set over a pan of simmering water. The water should not touch the bottom of the bowl. Dip the bottom half of each orange peel in the chocolate and place on a baking tray lined with clean parchment paper. You can also do this with crystallized ginger pieces. These can be found at Whole Foods, Sprouts, Natural Grocers, etc. in the bulk department.
Store in a cool place in a covered container. I layer them between parchment paper.
Chocolate Dipped, Candied Orange Peel or Ginger
Ingredients
- Orange peel from 3-4 oranges
- ½ cup semi-sweet chocolate baking chips or bars
Instructions
-
Cut the oranges into quarters. Separate the peel from the pulp. Use the pulp for juice or eating. With a spoon scrape off most of the inner white pith, it’s bitter being careful not to tear the peel. Cut into strips.
-
Put the strips in a pan and cover with water. Bring to a boil, turn down the heat and simmer for 5 minutes. Drain and reserve peels. Add 1 cup of sugar to 1 cup of water, bring to a boil, reduce heat, and add peels. Simmer for about ½ hour, until peels are tender. Strain off the syrup and use it for sweetening drinks and cocktails. Place the peels on a wire rack to cool. Take the remaining ½ cup sugar and blend in a mixer or food processor until it is super fine, if you go too long you will get powdered sugar. Roll the peels in superfine sugar and return to the wire rack to dry.
-
Melt the chocolate in a double boiler or heatproof bowl set over a pan of simmering water. The water should not touch the bottom of the bowl. Dip the bottom half of each orange peel in the chocolate and place on a baking tray lined with clean parchment paper. You can also do this with crystallized ginger pieces. These can be found at Whole Foods, Sprouts, Natural Grocers, etc. in the bulk department.
-
Store in a cool place in a covered container. I layer them between parchment paper.