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This classic treat is the perfect balance of bright citrus and rich chocolate. Candied orange peel gets coated in silky melted chocolate for an elegant, gift-worthy snack that feels fancy but is surprisingly simple to make. It’s great for holidays, dessert boards, or a sweet homemade gift with a gourmet vibe.
Equipment Needed
• Sharp knife
• Cutting board
• Medium saucepan
• Slotted spoon
• Wire rack or parchment-lined baking sheet
• Small saucepan or microwave-safe bowl
• Fork or dipping tool
Tips
• Use organic oranges if possible, since you’re eating the peel
• Slice peels evenly so they candy at the same rate
• Don’t rush the simmering process—slow cooking keeps the peel tender, not bitter
• Let the candied peel dry completely before dipping in chocolate
• Dark chocolate pairs best with citrus, but semi-sweet works too
• Sprinkle with flaky sea salt before the chocolate sets for an elevated finish
Chocolate-Dipped Candied Orange Peel
Description
This chocolate-dipped candied orange peel is an irresistible blend of tangy citrus and smooth chocolate, making it a gourmet treat that's easy to make at home.
Ingredients
Ingredients for Chocolate-Dipped Candied Orange Peel
Instructions
Prepare the Orange Peels
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Select Your Oranges
Choose fresh, organic oranges for the best flavor and quality. Ideally, you want thick-skinned varieties like Valencia or Navel.Organic oranges will have fewer pesticides and a more vibrant flavor. -
Peel the Oranges
Carefully cut the oranges into quarters and remove the flesh, keeping the peels intact. Use a sharp knife or a vegetable peeler to create long strips of peel.Avoid cutting into the white pith, as it adds bitterness to the final product. -
Remove the Pith
Trim the white pith from the peels using a knife, leaving just the orange zest. You want to minimize bitterness.The less pith you have, the sweeter your candied peels will be.
Candy the Orange Peels
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Blanch the Peels
Place the orange peels in a saucepan, cover with cold water, and bring to a boil. Boil for about 5 minutes, then drain and rinse under cold water.This process helps to soften the peels and reduce bitterness. -
Make the Simple Syrup
In the same saucepan, combine equal parts water and sugar (about 1 cup each). Heat until the sugar dissolves completely.You can infuse the syrup with a splash of vanilla or a cinnamon stick for extra flavor. -
Candy the Peels
Add the blanched peels to the syrup. Simmer on low heat for about 45 minutes, until the peels are translucent and tender.Stir occasionally to prevent sticking, and don’t rush—low and slow is key! -
Dry the Peels
Using a slotted spoon, remove the peels from the syrup and place them on a wire rack to cool and dry for several hours or overnight.If you like, you can sprinkle them with sugar while they are still sticky for extra sweetness.
Dip in Chocolate
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Melt the Chocolate
Chop dark chocolate (about 6 ounces) into small pieces and melt it using a double boiler or in the microwave in 30-second intervals, stirring until smooth.Use high-quality chocolate for the best flavor; chocolate chips can work too, but they may not melt as smoothly. -
Dip the Peels
Once the chocolate is melted, dip each candied orange peel halfway into the chocolate. Allow excess chocolate to drip off.For a beautiful finish, you can sprinkle some sea salt on top while the chocolate is still wet. -
Set the Chocolate
Place the dipped peels back on the wire rack or on a parchment-lined tray to set. You can speed up this process by placing them in the fridge for about 15 minutes.Make sure they are completely set before storing them to prevent sticking.
Storage and Serving
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Store the Candied Peels
Once set, store the chocolate-dipped candied orange peels in an airtight container at room temperature for up to two weeks.If storing for longer, consider refrigerating them to maintain freshness. -
Serve and Enjoy!
These sweet treats are perfect as a snack, in gift baskets, or as a fancy addition to desserts. Enjoy them with a cup of tea or coffee!Experiment with different types of chocolate or even a drizzle of white chocolate for a stunning contrast!
Note
- Use organic oranges for the best flavor and to avoid pesticides.
- Cut the peels into uniform strips for even cooking and drying.
- Blanch the orange peels twice in boiling water to remove bitterness before candying.
- Cook the peels in simple syrup until they become translucent, about 30-45 minutes.
- Allow the peels to dry completely after candying; this can take several hours or overnight.
- Use high-quality dark chocolate (70% cocoa or higher) for dipping to enhance the flavor.
- Temper the chocolate for a glossy finish and better texture; this helps prevent it from melting easily at room temperature.
- Store the finished chocolate-dipped orange peels in an airtight container in a cool, dry place for up to two weeks.
- Consider adding a pinch of sea salt on top of the chocolate for a delightful contrast.
- Experiment with variations by using different citrus fruits like grapefruit or lemon for a unique twist.