A few weeks ago, I was tasked with making an assortment of chocolate bars for a family anniversary party (more on that adventure coming soon!) For one of my recipes, I made a dark chocolate bar with chunks of candied grapefruit peel. Well, I ended up with a lot of extra candied citrus peel, so I decided to put it to good use!
This recipe is somewhat time-consuming (mostly due to lots of boiling and air-drying) but it’s actually super easy. The hardest part is waiting 2-3 days for the peels to dry, because if you’re anything like me, you’ll be itching to taste-test! (Side note: Be sure to plan ahead. Drying takes time, so you’ll want to candy your grapefruit peels at least a few days before you plan to dip them in chocolate.)
These chocolate-dipped candied grapefruit peels would be perfect for holiday gifting! They ship well and will last for weeks at room temperature when stored in an airtight container, so they’re also perfect for mailing to out-of-town friends and family.
Just be sure to make a few extras to keep for yourself–they’re pretty hard to resist.
Candied Grapefruit Peel Variations
I used grapefruit peels, since I had candied them for a previous recipe. However, this recipe would work equally well with oranges, lemons, or limes.
I used Belgian dark chocolate from Santa Barbara Chocolate. However, you could also substitute white or milk chocolate in place of the dark–they would all be just as delicious! Just be sure to use a high-quality chocolate (not chocolate chips meant for baking) as good-tasting (and properly tempered) chocolate makes all the difference in this simple recipe.