Chocolate Covered Orange Peels

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I’ve always loved the contrast of sweet and bitter, and that’s exactly what makes Chocolate Covered Orange Peels so irresistible. This treat transforms what’s usually tossed—orange peels—into something elegant, zesty, and indulgent. With a sugared crunch and a rich chocolate coating, these candies are simple to make yet look incredibly sophisticated. They’re perfect for gifting, snacking, or serving at a holiday gathering.

What I especially love is the process. Peeling the oranges, simmering the strips until tender, then dipping each one into glossy chocolate—it’s a little meditative and very rewarding. Every bite is a delicious balance: the brightness of citrus, the crackle of sugar, and that luxurious melt of dark chocolate. Trust me, once you make a batch, you’ll never want to throw away orange peels again.

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Why You’ll Love This Chocolate Covered Orange Peels Recipe

It’s the perfect mix of sweet, tart, and bitter. The sugar coating adds crunch, while the chocolate adds richness. It’s a budget-friendly treat that feels gourmet and makes a thoughtful homemade gift. Plus, it’s a great way to reduce food waste by using something you’d normally discard.

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What Kind of Oranges Should I Use?

Navel oranges are my go-to because they have thick, easy-to-peel skins and a sweet, vibrant flavor. Blood oranges also work well if you’re looking for a slightly deeper flavor and a more dramatic look. Just make sure to use organic oranges when possible, since you’ll be eating the peel.

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Options for Substitutions

If you don’t have dark chocolate, feel free to use milk or white chocolate—each offers a different flavor contrast. You can also swap granulated sugar for superfine or raw sugar for a different texture. For an extra kick, sprinkle a bit of sea salt or chili powder on the chocolate before it sets.

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Ingredients for This Chocolate Covered Orange Peels Recipe

Oranges – The star of the show. Choose thick-skinned varieties like navel oranges for easy peeling and a more substantial candied peel.

Granulated Sugar – Essential for candying the peels and creating that sweet coating that balances the citrus bitterness.

Water – Needed to simmer the peels and dissolve the sugar to make a simple syrup.

Dark Chocolate – Adds a rich, slightly bitter contrast to the sweet, citrusy peels. Choose a high-quality bar or chips with at least 60% cacao.

Optional: Sea Salt or Chili Powder – For an added kick or a hint of savory complexity that complements the sweetness and bitterness beautifully.

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Step 1: Prepare the Orange Peels

Wash the oranges thoroughly to remove any wax or residue. Use a sharp knife to score the peel into quarters and gently remove it from the fruit. Slice the peels into thin strips about 1/4 inch wide.

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Step 2: Boil and Blanch the Peels

Place the orange peels in a saucepan, cover with cold water, and bring to a boil. Drain and repeat this blanching process two more times. This step removes the bitterness and softens the peels.

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Step 3: Candy the Peels

Combine equal parts sugar and water in a saucepan (typically 1 cup of each for 3–4 oranges). Bring to a simmer, stirring until the sugar dissolves. Add the blanched peels and simmer on low for 45–60 minutes until translucent and tender.

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Step 4: Dry the Candied Peels

Remove the peels from the syrup with a slotted spoon and lay them on a wire rack. Let them dry for several hours or overnight until no longer sticky to the touch. Optionally, toss in more sugar for extra crunch.

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Step 5: Melt the Chocolate

Chop the chocolate and melt it using a double boiler or microwave in 30-second intervals, stirring until smooth. If desired, temper the chocolate for a glossy finish and clean snap.

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Step 6: Dip the Peels in Chocolate

Dip each candied peel halfway into the melted chocolate. Let excess drip off and place them on a parchment-lined tray. Optionally, sprinkle with sea salt or chili flakes before the chocolate sets.

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Step 7: Let Them Set

Allow the chocolate to fully set at room temperature or refrigerate for 15–20 minutes. Once hardened, they’re ready to enjoy, gift, or store.

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How Long to Prepare the Chocolate Covered Orange Peels Recipe

Preparation Time: Peeling and slicing the oranges takes about 10–15 minutes. Blanching the peels (boiling three times) adds another 15–20 minutes. Preparing the sugar syrup and candying the peels takes around 45–60 minutes.

Drying and Dipping Time: After candying, the peels need to dry completely, which can take 4–6 hours or overnight. Dipping in chocolate and letting them set adds another 30 minutes to an hour depending on room temperature or if refrigerated.

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Tips for Perfect Chocolate Covered Orange Peels

• Use organic oranges whenever possible to avoid consuming wax or pesticides on the peels.
• Don’t skip the triple blanching—it’s key to removing bitterness from the peel.
• Dry the candied peels thoroughly before dipping in chocolate to ensure the coating sticks well.
• Temper the chocolate if you’re gifting them or want that glossy, professional finish.
• Add a pinch of sea salt or chili powder right after dipping to enhance the flavor complexity.

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Watch Out for These Mistakes While Cooking

• Rushing the drying process – Dipping wet peels will cause the chocolate to seize or slide off.
• Overcooking during candying – This can make the peels tough or crystallized instead of tender.
• Skipping blanching – Your peels will end up too bitter to enjoy.
• Using waxed or dirty oranges – Always wash and scrub your oranges thoroughly.
• Not stirring the syrup – Unstirred sugar syrup can burn at the bottom or crystallize.

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What to Serve With Chocolate Covered Orange Peels?

1. Espresso or Strong Coffee

The bitterness of espresso enhances the citrus and dark chocolate flavors.

2. Cheese Board

Pair with sharp cheeses like aged cheddar or creamy brie for a sophisticated appetizer.

3. Vanilla Ice Cream

Use the peels as a topping or stir chopped pieces into homemade ice cream.

4. Sparkling Wine or Prosecco

The bubbles and crispness contrast beautifully with the rich, sweet peels.

5. Greek Yogurt Parfaits

Layer with granola and yogurt for a sweet, tangy crunch in breakfast or dessert.

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Storage Instructions

Room Temperature: Store the finished peels in an airtight container at room temperature for up to 2 weeks. Keep them away from direct sunlight and heat to avoid melting the chocolate.

Refrigerator: For longer freshness, refrigerate in a sealed container. The chocolate may develop a slight bloom (a harmless white coating), but it won’t affect taste.

Freezing: You can freeze the undipped candied peels for up to 3 months. Thaw and pat dry before dipping in chocolate. Chocolate-dipped peels can be frozen too, but wrapping them individually helps prevent condensation.

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Estimated Nutrition

Per 2-piece serving (approximate):

• Calories: 110
• Carbohydrates: 20g
• Sugars: 16g
• Fat: 4g
• Saturated Fat: 2g
• Protein: 1g
• Fiber: 1g
• Sodium: 1mg

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Frequently Asked Questions

How long do chocolate covered orange peels last?

When stored properly in an airtight container, they can last up to 2 weeks at room temperature or longer when refrigerated.

Can I use other citrus peels?

Yes! Lemon, grapefruit, and even lime peels work wonderfully—just adjust the candying time based on thickness.

Why are my orange peels still bitter?

It’s likely due to skipping or shortening the blanching process. Be sure to boil them three times to remove bitterness.

What type of chocolate works best?

Dark chocolate is ideal for flavor contrast, but milk or white chocolate can also be used depending on preference.

Can I make these peels ahead of time?

Absolutely. The candied peels can be made and stored for several days before dipping in chocolate.

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Conclusion

Chocolate Covered Orange Peels are the perfect blend of bright citrus, sugary crunch, and silky chocolate. Whether you’re making them as a homemade gift, a fancy snack, or a way to reduce waste in the kitchen, this recipe brings elegance and flavor with every bite. A little time and love go into these treats—but the result is unforgettable.

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