Of everything we make, the citrus peel might have the biggest gap between how simple it looks and how long it takes. It is a two-bite candy with a multi-day backstory.
Why does good chocolate covered citrus peel taste so different from the stuff in the tub at the grocery store? Time, mostly. Cheap candied peel is rushed, which locks in the harsh bitterness of the pith and papers over it with sugar. Done slowly, candying transforms the peel: the bitterness mellows, the citrus oils concentrate, and what is left actually tastes like the fruit.
Why Valencia oranges?
Valencia oranges make the most distinctive and, we think, best candied peel. Our Chocolate Covered Orange Peel goes through a multi-day process that brings out the best of the orange without the strong bitter taste some candied peel has. Then we dry each piece and coat it in bittersweet chocolate. Orange and deep cocoa is one of the oldest pairings in the chocolate kitchen, and it is old because it works.
Why is lemon peel harder?
Lemon peel tends to be much harder to do well. The inherent bitterness of the peel and pith is significantly tougher to tame than orange. The trick is not to erase it. Our Chocolate Covered Lemon Peel keeps just a touch of that bitterness, balanced against the bright lemony flavor, and the bittersweet coating seals the deal. It is the more grown-up of the two, and the one I reach for with an espresso.
Where else does the candied peel show up?
Once you candy citrus properly, you want to put it in things. Our Candied Valencia and Almond Bar combines the same candied Valencia peel with deep roasted California almonds, pistachios, pine nuts and sultanas in bittersweet chocolate. It is the citrus peel idea, expanded into a full bar.
If you have only ever had the rushed version, the slow version will surprise you. Try a piece of the orange with your afternoon coffee, and give one to the person who claims they do not like candied peel. They usually just have not had it done patiently.
Enjoy,
Chuck Siegel
Founder, Charles Chocolates
Chuck Siegel
Founder, Charles Chocolates
Chuck has been making chocolate in San Francisco since 1987. Self-taught, he founded his first chocolate company, Attivo Confections, sold it in 1995, and started Charles Chocolates in 2004 on one uncommon idea: chocolate should be treated like fresh food.
Everything is made in small batches with all-natural ingredients (real cream, real butter, real fruit) and no shortcuts. His work has earned a Good Food Award, Sunset Magazine's Best of the West, and recognition from San Francisco Magazine, and has been covered by KQED and the San Francisco food press.
