Chocolate Dipped Candied Lemon Zest

Chocolate Dipped Candied Lemon Zest

Recipe by Alana Buckley
Yields: about 30 pieces

2 Lemons

Simple Syrup
1½ cup water
1 cup granulated sugar

Sugar Coating
1 cup granulated sugar

Chocolate Coating
8 oz TCHO Pro Chocolatey 70% Dark Chocolate 
1 teaspoon coconut oil


  1. Using a sharp knife (paring knife or chef's knife), remove peel from lemons and cut ½-inch wide strips. Scrape away any remaining bitter white pith from the inside of each piece of peel. (Reserve orange segments to make lemonade or something else). 
  2. Using a saucepan, bring the water to a boil and carefully place the peels in the boiling water for 3 minutes. Strain the peels from the water and repeat this step 2 more times. This process boils out the bitterness from the peel and replacing the water helps eliminate the peels from absorbing the bitterness back in.
  3. Combine ½ cup water and 1½ cups of the sugar in a medium saucepan; bring to a boil over medium-high. Boil, stirring constantly, until sugar dissolves, about 1 minute. Add peels, and reduce heat to low. Simmer, stirring occasionally, until liquid is nearly absorbed, 10 minutes. 
  4. Fill a bowl with water and ice, place the peels in the cold water for about 2 minutes to chill them. Then remove from the ice bath. 
  5. Spread out lemons on a paper towel to let the excess moisture run off for about 30 minutes.
  6. Pour sugar granules in a shallow dish, and coat the lemon peels by gently tossing them in the sugar.   
  7. Transfer to a clean piece of parchment paper and let stand until dry, about 2 hours.
  8. Melt your chocolate in a glass bowl with coconut oil in the microwave.
  9. Microwave the chocolate and coconut oil in 30 second increments, stir, and repeat until melted. Microwaving the chocolate in increments of 30 seconds will prevent the chocolate from burning in the microwave. Dip each orange peel halfway in chocolate; place dipped peels on a clean piece of parchment paper or wax paper. Let chocolate-dipped peels stand until chocolate sets, about 30 minutes. Layer between sheets of wax paper in an airtight container and store at room temperature for up to 2 weeks. Here are some tips for successful chocolate melting.