Candied orange peel dipped in chocolate is a simple, elegant treat that balances bright citrus and rich, bittersweet chocolate. The peels become tender and glossy after simmering in a light syrup, then crisp slightly as they dry. When coated in dark chocolate, each bite offers a chewy center, a snap of chocolate, and a bright citrus aroma. If you enjoy other chocolate-orange desserts, you might also like this chocolate-orange baked cheesecake for a richer, sliceable option.
Recipe Information
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Servings: 12 (small pieces)
- Difficulty Level: Medium
Nutrition Information
Approximate per serving (1 of 12)
- Calories per serving: 155 kcal
- Protein: 1 g
- Carbohydrates: 26 g
- Fat: 5 g
- Fiber: 2 g
- Sugar: 23 g
- Sodium: 7 mg
Why Make This Candied Orange Peel Chocolate
This recipe turns something you might normally throw away—the orange peel—into a gourmet treat. The peel becomes sweet, tender, and brightly flavored after candying, while the dark chocolate adds depth and a pleasant bitterness that balances the sugar. The finished pieces look glossy and festive, smell of bright citrus and warm chocolate, and make lovely gifts or party bites. The method is straightforward and uses pantry basics, but the result feels special.
How to Make Candied Orange Peel Chocolate
This method focuses on slow simmering for tenderness, careful drying for the right chew, and clean chocolate-dipping for a smooth finish. Work patiently through the drying step for best texture, and temper expectations: the process takes time but needs little hands-on effort.
Ingredients:
- 2 oranges
- 1 cup granulated sugar
- 1/2 cup water
- 1 cup dark chocolate chips
- Sea salt (optional)
Directions:
Step 1: Preparation
Cut the oranges into thin strips and remove the white pith. Use a sharp paring knife to slice away the outer peel in strips about 1/4 inch wide. Peel away as much of the bitter white pith as you can so the finished peels are pleasantly sweet.
Step 2: Mixing
In a saucepan, combine the sugar and water; bring to a boil. Stir until the sugar dissolves fully and the syrup is clear. This simple syrup will coat the peels and help them candy evenly.
Step 3: Cooking
Add the orange peels and simmer for about 45 minutes until they are translucent. Keep the heat low so the syrup gently bubbles; this lets the peels soak up the syrup and soften without burning. When the peels look glossy and slightly translucent, remove them with tongs or a slotted spoon and place them on parchment paper to dry for a few hours.
Step 4: Finishing
Melt the chocolate chips in a microwave or double boiler. Work in short bursts in the microwave (20–30 seconds), stirring between each, or melt over simmering water off the heat. Dip the dried orange peels in the chocolate, letting the excess drip off, and place back on parchment paper. Sprinkle with sea salt if desired, and allow to cool until the chocolate is set. For a shinier finish, let the chocolate firm at room temperature or briefly in the fridge.
How to Serve Candied Orange Peel Chocolate
Serve these as little confections on a dessert plate, add them as a garnish to cocktails or chocolate desserts, or arrange them in a small gift box tied with ribbon. They pair well with coffee, tea, or a glass of dessert wine. The texture is chewy with a chocolate snap and a bright citrus aroma that cuts through rich flavors.
How to Store Candied Orange Peel Chocolate
Store in an airtight container at room temperature in a cool, dry place for up to 2 weeks. If your kitchen is warm, keep them in the refrigerator for up to 3 weeks—bring them back to room temperature before serving to avoid condensation on the chocolate. For longer storage, freeze in a sealed container for up to 3 months; thaw in the fridge first, then bring to room temperature.
Expert Tips for Perfect Candied Orange Peel Chocolate
- Remove most of the white pith: it reduces bitterness and gives a cleaner flavor.
- Simmer gently: a low bubble prevents the syrup from concentrating too fast and burning the peels.
- Dry fully before dipping: slightly tacky peels will help the chocolate stick, but overly wet peels dilute chocolate and create a messy coating.
- Tempering tip: if you want a glossy, snap finish, temper the chocolate or stir in a small piece of unmelted chocolate after it melts to cool it down slightly before dipping.
- Use good-quality dark chocolate (60–70% cacao) for balanced bitterness that complements the sweet peel.
- Rotate drying peels on parchment so air circulates and they dry evenly.
Delicious Variations
- Orange + Dark Chocolate with Orange Zest: grate fresh orange zest over the wet chocolate for extra citrus aroma.
- Milk Chocolate Dip: use milk chocolate for a sweeter, creamier coating—good for kids or sweeter palates.
- Spiced Version: add a thin dusting of cinnamon or chili to the chocolate before it sets for warmth or a spicy kick.
- Citrus Mix: candy peels from grapefruit or lemon using the same method for a mixed citrus box.
- Toasted Nuts: sprinkle finely chopped toasted almonds or pistachios onto the chocolate before it sets for extra crunch.
Frequently Asked Questions
Q: Can I use any type of orange?
A: Yes. Navel, blood, or Valencia oranges all work. Navel oranges are easy to peel and have bright flavor. Avoid waxed fruit unless you scrub the peel well.
Q: Do I have to remove the white pith completely?
A: Remove as much as you can. A little pith is okay, but thick white pith is bitter. Use a sharp knife and go slowly.
Q: How long do the peels need to dry before dipping?
A: Drying for 2–3 hours at room temperature is usually enough for a tacky but not wet surface. If they are still very moist, they can dilute the chocolate and cause it to set unevenly.
Q: Can I make these without chocolate?
A: Yes. After drying, toss the peels in extra granulated sugar or give them a light dusting of powdered sugar for a simple candied peel.
Q: What if my chocolate seizes while melting?
A: If the chocolate becomes grainy, add a small spoon of neutral oil (like vegetable oil) or a splash of warm cream and stir gently to smooth it. Prevent seizing by keeping water and steam away from the chocolate and melting slowly.
Q: Can I reuse the syrup?
A: The syrup absorbs oil and flavor from the peels and is quite sugary; it’s safe to reuse for another batch if strained and kept refrigerated, but quality declines. It’s often easier to make a fresh small batch.
Q: How many pieces does this recipe make?
A: It depends on how wide you cut the strips. Expect about 20–30 small strips; the recipe is sized for sharing or gifting in small quantities.
Conclusion
This candied orange peel chocolate recipe is a lovely, hands-on project that rewards patience with bright, chewy citrus and rich chocolate. It makes elegant gifts, a special garnish, or a bite-sized treat to enjoy with coffee. For another take on chocolate and orange together, check out this well-tested Candied Orange Peel (Chocolate Covered) – Downshiftology recipe for additional tips and variations. Give it a try—you’ll be surprised how easy it is to turn orange peels into something delicious.
Print
Candied Orange Peel Dipped in Chocolate
- Total Time: 200 minutes
- Yield: 12 pieces 1x
- Diet: Vegetarian
Description
A simple, elegant treat that balances bright citrus flavors with rich, bittersweet chocolate. Perfect as gifts or party bites.
Ingredients
- 2 oranges
- 1 cup granulated sugar
- 1/2 cup water
- 1 cup dark chocolate chips
- Sea salt (optional)
Instructions
- Cut the oranges into thin strips and remove the white pith.
- In a saucepan, combine the sugar and water; bring to a boil until the sugar dissolves.
- Add the orange peels and simmer for about 45 minutes until translucent.
- Remove the peels onto parchment paper to dry for a few hours.
- Melt the chocolate chips in the microwave or double boiler, then dip the dried orange peels in the chocolate.
- Let the excess chocolate drip off and place back on parchment paper. Sprinkle with sea salt if desired and cool until set.
Notes
Store in an airtight container for up to 2 weeks at room temperature or 3 weeks in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Dessert
- Method: Candying
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 155
- Sugar: 23g
- Sodium: 7mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
