Israeli Chocolate-Coated Orange Peels
Submitted by kayeR
Candied orange peels half-dipped in bittersweet chocolate, Israeli-style. Soaked, boiled, and slow-simmered in sugar syrup until translucent, then rolled in sugar and coated. Keeps for 3 months.
YIELD
80 candiesPREP
1 hrsCOOK
READY
24 hrsThese chocolate-dipped candied orange peels are a labor of love and a traditional Jewish confection. Three oranges’ worth of peel gets soaked, double-boiled to remove bitterness, then simmered in sugar syrup for nearly two hours until the strips turn translucent and jewel-like. Rolled in sugar and half-dipped in tempered bittersweet chocolate, they’re as beautiful as they are addictive.
The soaking and double-boiling steps are about removing the pith’s bitter compounds. Skipping them leaves you with candy that’s unpleasantly astringent. The overnight soak starts the process, and two rounds of boiling finish it. After that, the peels are ready to drink up sugar syrup during the long, gentle simmer.
Watch the pot closely during the last 30 minutes of simmering. The syrup reduces to almost nothing and the peels can burn fast once the liquid is gone. The lemon juice at the end adds a bright acid note that cuts the sweetness and helps the sugar coating stick.
Chef Tips
- Scrub the oranges thoroughly before starting. Any wax or residue on the rind ends up in your candy.
- Cut the strips uniformly, about ¼ by 2 inches. Inconsistent sizes mean some burn while others stay undercooked.
- The chocolate tempering method here (melting most, then stirring in the rest off-heat) creates a shiny, snappy coating. Don’t rush it.
- Store in an airtight container at room temperature. These keep for up to three months, making them a great make-ahead gift.
Variations
- Use grapefruit or lemon peels for a different citrus flavor. Grapefruit is more bitter and needs an extra boiling round.
- Dip in white chocolate instead of bittersweet for a sweeter, milder confection.
- Add a pinch of sea salt flakes to the chocolate before it sets for a salted chocolate version.
Ingredients
Directions
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 ¼ x 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 1½ to 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 ¼ 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.
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