Description
Delightfully tangy and sweet, these Chocolate Covered Citrus Peels combine the bright flavors of clementines and grapefruit with rich dark chocolate. Perfect as a gourmet snack or a unique dessert treat, this recipe walks you through blanching, simmering in sugar syrup, drying, and finally dipping the peels in decadent dark chocolate for an elegant confection.
Ingredients
Scale
Produce
- 5 clementines
- 1 grapefruit
Other Ingredients
- 1 cup sugar
- 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 the ends off the clementines and grapefruit, then score a vertical line down each fruit to carefully remove the peels intact.
- Remove Peels: Gently peel away the skins without breaking them to maintain whole pieces for easier cutting.
- Slice Peels: Cut the removed peels into thin strips, approximately ¼ inch wide, for even cooking and chocolate coating.
- Blanch Peels: Add the peel strips to the boiling water and blanch for 30 seconds. Remove and rinse under cold water. Repeat the blanching process one more time with the same boiling water, then drain and rinse again under cold to stop cooking.
- Simmer in Sugar Syrup: In a medium saucepan, combine 1 ½ cups water with 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 become tender and infused with sweetness.
- Dry Peels: Remove peels from the syrup and place them on a rack to dry for 10 to 15 minutes until they are slightly hardened and tacky to the touch.
- Melt Chocolate: While the peels dry, melt the dark chocolate gently using a double boiler or microwave in short bursts, stirring often to a smooth consistency. Prepare a large piece of parchment paper for placing dipped peels.
- Dip Peels in Chocolate: Dip each dried peel strip into the melted dark chocolate, coating evenly. Place on parchment paper and allow the chocolate to harden completely.
- Store Properly: Once the chocolate has set, transfer the chocolate-covered citrus peels to an airtight container. Store at room temperature or in the freezer to maintain freshness and texture.
Notes
- Blanching twice helps to remove bitterness from the citrus peels.
- Drying the peels before dipping in chocolate helps the chocolate adhere better and prevents sliding.
- Use dark chocolate with at least 60% cacao for the best balance of bitterness and sweetness.
- These treats can be stored in an airtight container for up to two weeks or frozen for longer storage.
- For added flair, sprinkle a pinch of sea salt on the chocolate before it sets.
