• Recipes and styling by Sarah Dall
    Photographs by Christoph Heierli

    Chocolate-dipped candied orange peel

    Serves: 30
    Cooking Time: 40 minutes


    • 4 oranges
    • boiling water
    • 125ml (½ cup) water
    • 100g (½ cup) sugar
    • juice of ½ lemon
    • 100g 70% dark chocolate



    Wash the oranges and remove the orange zest with a knife, keeping as little pith as possible attached to the zest. Place the orange zest in a pot of boiling water and simmer, about 20 minutes. Strain the zest.


    Preheat the oven to 100°C. Line 2 baking trays with greaseproof paper. Place 125ml (½ cup) water, the sugar and lemon juice in a small pot over medium heat. Bring to a gentle simmer, without stirring.


    Add the orange zest and simmer for 10 minutes. Place the zest on a greased baking sheet and bake for 1 hour.


    Melt the chocolate and dip the zest halfway into the melted chocolate. Place the dipped zest on a greased baking tray and leave aside to set.


    Place the chocolate-dipped candied peel in small bowls and serve after your meal with coffee or tea.