Description
Delight in the rich contrast of tart, sweet citrus peels enveloped in smooth dark chocolate with this elegant homemade recipe for Chocolate Covered Citrus Peels. Perfect for a gourmet treat or gift, these candied peels are simmered to tender perfection and then dipped in luscious dark chocolate for a sophisticated bite-sized dessert.
Ingredients
Scale
Fruit Peels
- 5 clementines
- 1 grapefruit
Syrup
- 1 cup sugar
- 1 ½ cups water
Chocolate Coating
- 5 ounces dark chocolate
Instructions
- Boil Water: Bring a large pot of water to a rolling boil to prepare for blanching the citrus peels.
- Prepare Fruit: Slice off the ends of each clementine and the grapefruit, then score a line from top to bottom on each piece to make peeling easier.
- Remove Peels: Gently peel off each fruit peel in one whole piece to maintain integrity for candying.
- Slice Peels: Cut the whole peels into thin strips approximately ¼ inch wide for consistent candying and chocolate coating.
- Blanch Peels: Add the peel strips to the boiling water and blanch them for 30 seconds, then remove and rinse under cold water. Repeat this blanching process once more to reduce bitterness.
- Simmer in Syrup: In a medium saucepan, combine 1 ½ cups water and 1 cup sugar over low heat. Add the blanched peels and bring to a gentle simmer. Cover and let simmer for one hour until the peels are tender and translucent.
- Dry Peels: Remove the peels from the syrup and place them on a drying rack. Let them dry for 10-15 minutes until they are slightly firm but still pliable.
- Melt Chocolate: While the peels are drying, melt the 5 ounces of dark chocolate until smooth and ready for dipping. Prepare a large piece of parchment paper to place the dipped peels on.
- Dip Peels: Using tongs or forks, dip each citrus peel strip into the melted chocolate, ensuring an even coating. Place the chocolate-covered peels onto the parchment paper and allow the chocolate to harden at room temperature.
- Store: Once the chocolate is fully set, store the chocolate covered citrus peels in an airtight container or freeze them for longer shelf life.
Notes
- Blanching the peels twice helps reduce their natural bitterness for a sweeter final product.
- Using dark chocolate with at least 70% cocoa content gives a pleasant bittersweet balance to the sweet citrus.
- Ensure peels are dry before dipping to help the chocolate adhere properly.
- These treats can be stored at room temperature in an airtight container for up to two weeks or frozen for up to three months.
- Use parchment paper to prevent sticking while the chocolate sets.
