If you have a sweet tooth and a love for citrus, this Chocolate Covered Orange Peels Recipe is going to become your new obsession. Combining the zesty brightness of orange peels with rich, velvety dark chocolate creates a beautiful harmony of flavors that’s both bold and comforting. These candied peels, coated in luscious chocolate, are perfect for an elegant treat, a thoughtful gift, or just a special indulgence to brighten up your day. Once you try making this, you’ll wonder why you never did it sooner—it’s surprisingly simple, utterly delicious, and endlessly satisfying.
Ingredients You’ll Need
This Chocolate Covered Orange Peels Recipe requires just a few simple ingredients, each playing a crucial role in building the perfect balance of flavor and texture. From fresh oranges that bring the vibrant citrus punch, to sugar that creates a delicate candied glaze, and finally the dark chocolate that adds a luxurious finish, every component is essential and easy to find.
- 2 fresh oranges: Choose firm, unwaxed oranges with bright peels for the best flavor and texture.
- 1 cup water (250 milliliters): Used to blanch and simmer the peels, softening them and mellowing bitterness.
- 1 cup sugar (250 milliliters): Creates the sweet, glossy syrup that turns the orange peels translucent and tender.
- 3 ounces dark chocolate (70% cocoa content, 90 grams): The finishing touch, offering a rich bittersweet contrast to the candying process.
How to Make Chocolate Covered Orange Peels Recipe
Step 1: Prepare and Peel the Oranges
Start by washing the oranges thoroughly under hot running water to remove any residue. Next, cut off the top and bottom to create stable ends for peeling. Make 4 or 5 vertical cuts down the sides of each orange’s peel, cutting slightly into the flesh so the peel comes away easily. Carefully remove the peel in sections with your hands, then slice each section into thin strips. This is your canvas for candied perfection.
Step 2: Remove the Bitterness by Boiling
Transfer the peel strips to a pot and cover them with about 2 cups of water. Bring to a boil and boil for 5 minutes, then drain the water. Repeat this process with fresh water once more to reduce the natural bitterness in the peels. This double boil is a key step that ensures your orange peels are tender but not overly sharp in flavor.
Step 3: Candy the Orange Peels
Next, make a simple syrup by dissolving 1 cup of sugar into 1 cup of water in a small saucepan. Add the drained orange peels into this syrup and simmer gently for about 45 minutes, or until the peels become translucent and tender. This long, slow simmer is where the magic happens, transforming the peels into sweet, chewy treats with a beautiful glossy finish.
Step 4: Cool and Dry the Peels
After the syrup bath, spread the candied peels out on a wire rack. This allows excess syrup to drip off and the peels to cool completely, which helps them set up nicely and be ready for their chocolate coat. Cooling time can vary, but around 30 minutes is a good benchmark before moving on to the next step.
Step 5: Dip in Melted Dark Chocolate
Gently melt the dark chocolate over simmering water, creating a smooth, velvety coating for your orange peels. Dip each strip in the melted chocolate, then transfer it to baking parchment or aluminum foil using a fork. Let the chocolate-covered peels cool in the fridge for about an hour until the chocolate sets solid. This step adds a rich, bittersweet layer that perfectly complements the candied citrus inside.
How to Serve Chocolate Covered Orange Peels Recipe
Garnishes
To elevate the presentation, consider sprinkling a pinch of flaky sea salt over the chocolate before it sets. The salt highlights the sweetness and adds an exciting layer of flavor contrast. You can also sprinkle crushed nuts for added texture and color.
Side Dishes
Chocolate covered orange peels make a delightful companion to a cup of hot tea or coffee, providing a burst of citrusy sweetness that balances rich beverages beautifully. They also pair wonderfully with a cheese platter, where their sweetness cuts through creamy cheeses like brie or camembert.
Creative Ways to Present
Arrange the chocolate covered orange peels in a decorative glass jar or tie small bundles with twine as charming edible gifts. You can place them alongside homemade desserts or use them to garnish cakes and tarts for an unexpected and elegant touch. Their vibrant orange color and glossy chocolate coating add a beautiful pop to any presentation.
Make Ahead and Storage
Storing Leftovers
Keep your leftover chocolate covered orange peels in an airtight container in the fridge. They’ll stay fresh and delicious for at least a week, making them perfect for prepping ahead or enjoying little bites throughout the week.
Freezing
If you want to keep them longer, these peels freeze quite well. Place them on a parchment-lined tray to freeze individually before transferring them to a freezer-safe container. When you’re ready to enjoy, let them thaw at room temperature—this preserves their texture and flavor beautifully.
Reheating
Reheating isn’t really necessary since these are meant to be enjoyed at room temperature or chilled. If the chocolate feels too cold, simply let the strips sit out for 10-15 minutes before serving, so the chocolate softens slightly without melting.
FAQs
Can I use other types of chocolate for this recipe?
Absolutely! While dark chocolate with 70% cocoa is recommended for its balanced bitterness, you can experiment with milk chocolate or even white chocolate for a sweeter, creamier twist. Just keep in mind that the richness of the chocolate will affect the final flavor.
Why do I need to boil the orange peels twice?
The double boiling process helps to reduce the natural bitterness of the orange peel, making them sweeter and more pleasant to eat. Skipping this step can result in a bitter, less enjoyable candy.
How thin should the orange peel strips be?
Try to cut the strips uniformly about ¼ inch (6mm) wide. Thin enough to candy evenly and dip in chocolate nicely, but thick enough to hold their shape and have a bit of chew.
Can I make this recipe with other citrus peels?
Definitely! Grapefruit, lemon, or even lime peels can be substituted. Just be prepared for variations in bitterness and sweetness, and adjust cooking times accordingly if needed.
What’s the best way to melt chocolate for dipping?
Melt the chocolate gently over simmering water in a double boiler setup to avoid burning it. Stir frequently and keep the heat low for smooth, glossy chocolate perfect for coating the orange peels.
Final Thoughts
Trying this Chocolate Covered Orange Peels Recipe will open up a new world of flavor and creativity in your kitchen. It’s such a rewarding treat to make from scratch and share with friends or family. The balance between bright citrus and rich chocolate is truly something special, and I promise you’ll love having these delightful goodies on hand. So go ahead, grab some oranges and get started—you’re in for a joyful, delicious adventure!
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Chocolate Covered Orange Peels Recipe
- Total Time: 1 hour 15 minutes (excluding cooling and setting time)
- Yield: Approximately 30 strips from 2 oranges
- Diet: Vegetarian
Description
Delightful homemade chocolate covered orange peels combining sweet, tangy citrus with rich dark chocolate. This recipe guides you through boiling and simmering the orange peels to reduce bitterness and infusing them with a sugar syrup before dipping in melted dark chocolate, making perfect treats for gifting or enjoying as a gourmet snack.
Ingredients
Orange Peels
- 2 oranges
- About 4 cups water (divided for boiling and rinsing)
- 1 cup sugar (250 milliliters)
- 1 cup water (250 milliliters) – for sugar syrup
Chocolate Coating
- 3 ounces dark chocolate (70% cocoa content, 90 grams)
Instructions
- Wash and Peel Oranges: Thoroughly wash the oranges under running hot water. Cut off the top and bottom ends, then make 4 or 5 vertical incisions around the orange from top to bottom, penetrating into the flesh. Carefully peel off the skins using your hands.
- Cut Peels into Strips: Slice the removed orange peels into thin strips and transfer them into a pot.
- Boil to Remove Bitterness: Cover the peels with about 2 cups of water and bring to a boil. Boil for 5 minutes, then drain the water. Repeat the process with fresh 2 cups of water to further reduce bitterness.
- Simmer in Sugar Syrup: In a small saucepan, dissolve 1 cup of sugar in 1 cup water over medium heat. Add the blanched peels and simmer gently for about 45 minutes or until the peels turn translucent.
- Dry the Peels: Spread the simmered peels on a wire rack to let the syrup drip off and cool completely. This usually takes around 30 minutes.
- Melt the Chocolate: Melt the dark chocolate over a pot of simmering water using a double boiler method until smooth.
- Dip Peels in Chocolate: Using a fork, dip each cooled peel into the melted chocolate, ensuring an even coating. Place dipped peels on baking parchment or aluminum foil.
- Set the Chocolate: Allow the chocolate-covered peels to set completely in the fridge for about 1 hour before serving or packaging.
Notes
- Count one orange per person if you want to give this as a gift.
- These keep well in the fridge for at least a week.
- The overall cooking time excludes the chocolate setting time (~1 hour) and cooling time (~30 minutes) for the peels.
- One large orange yields approximately 30 strips of peel.
- Chocolate hardens in as little as 15 minutes but is recommended to chill for 1 hour for a firmer texture.
- For best results, read the full post for additional tips and detailed instructions.
- Optional: Sprinkle the chocolate-covered peels lightly with salt for a sweet-salty contrast.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: Western
