Candied Chocolate Orange Curls


Preparation info

  • Difficulty


  • For Approx.



Appears in

Home Made

By Yvette van Boven

Published 2011

  • About


  • 3 oranges
  • 600 g (21 oz/ cups) sugar + extra
  • 150 g (5 oz) milk or dark chocolate


Squeeze the oranges. Reserve the juice. Remove all of the white pulp and cut the peel into thin strips. Bring the peels, the juice and a glass of water to a boil, transfer to kitchen paper and leave to drain.

Bring the sugar and 600 ml (20 fl oz/ cups) water to a boil and simmer the peels in the sugar syrup for 1½ hours. Add more liquid if it boils dry. Remove the peels from the thickened syrup. Strain.

Sprinkle a little sugar on a plate and coat the peels one by one with the sugar. Leave to dry on baking paper.

Melt the chocolate over a bain-marie and dip half of the orange curls in it. Leave them to ‘dry’ again.

Keep in the refrigerator.