Botanical Dark Chocolate Dipped Orange Peels with Lavender & Sea Salt
There is a quiet elegance in transforming what many consider 'scraps' into a confectionery masterpiece. Known in French pâtisserie as 'Orangettes', these candied orange peels are a testament to the art of slow food. By simmering the pithy skins in simple syrup until they turn translucent and jewel-like, we unlock a depth of citrus flavor that fresh fruit simply cannot offer. This 'Botanical' variation elevates the classic recipe by pairing the zesty bitterness of the orange with the floral, herbaceous notes of dried lavender and rose petals, anchored by the earthy richness of 70% dark chocolate. Beyond their sophisticated flavor profile, this recipe is a nod to sustainability—utilizing the whole fruit—and offers a dense dose of bioflavonoids found in the citrus peel. It is the perfect edible gift, an elegant end to a dinner party, or a mindful accompaniment to your afternoon espresso.
The Masterplan
Wash the oranges thoroughly. Score the skin into quarters and peel it away from the fruit, keeping the pith (white part) attached. Slice the peels into 1/4-inch wide strips.
Place the peels in a medium saucepan and cover with cold water. Bring to a boil, boil for 2 minutes, then drain. Repeat this blanching process 2 more times (3 times total) with fresh water each time. This removes the excessive bitterness from the pith.
In the same saucepan, combine the 2 cups of sugar and 2 cups of water. Bring to a simmer over medium heat until the sugar dissolves.
Add the blanched peels to the syrup. Reduce heat to low and simmer gently for 45-60 minutes. Do not stir excessively to avoid crystallization. The peels are done when they look translucent and the syrup has thickened.
Transfer the peels to a wire cooling rack placed over a baking sheet to catch drips. Let them dry at room temperature for at least 12-24 hours until they are tacky but no longer wet to the touch.
Melt the dark chocolate in a double boiler or microwave in short bursts, stirring until smooth.
Dip 3/4 of each candied strip into the melted chocolate, letting the excess drip off. Place on parchment paper.
Immediately sprinkle the wet chocolate with a pinch of crushed lavender, rose petals, and a flake of sea salt.
Allow the chocolate to set completely (about 30 minutes in a cool room) before serving or storing in an airtight container.
Perfect Pairings
Gather Your Energy
Step by Step
Wash the oranges thoroughly. Score the skin into quarters and peel it away from the fruit, keeping the pith (white part) attached. Slice the peels into 1/4-inch wide strips.
Place the peels in a medium saucepan and cover with cold water. Bring to a boil, boil for 2 minutes, then drain. Repeat this blanching process 2 more times (3 times total) with fresh water each time. This removes the excessive bitterness from the pith.
In the same saucepan, combine the 2 cups of sugar and 2 cups of water. Bring to a simmer over medium heat until the sugar dissolves.
Add the blanched peels to the syrup. Reduce heat to low and simmer gently for 45-60 minutes. Do not stir excessively to avoid crystallization. The peels are done when they look translucent and the syrup has thickened.
Transfer the peels to a wire cooling rack placed over a baking sheet to catch drips. Let them dry at room temperature for at least 12-24 hours until they are tacky but no longer wet to the touch.
Melt the dark chocolate in a double boiler or microwave in short bursts, stirring until smooth.
Dip 3/4 of each candied strip into the melted chocolate, letting the excess drip off. Place on parchment paper.
Immediately sprinkle the wet chocolate with a pinch of crushed lavender, rose petals, and a flake of sea salt.
Allow the chocolate to set completely (about 30 minutes in a cool room) before serving or storing in an airtight container.