Chocolate Covered Orange Peels: 7 Irresistible Treats

17 de October de 2025

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Chocolate Covered Orange Peels are a delightful blend of sweet and tangy that has transformed my snacking experience. These treats combine the zesty brightness of candied orange peels with a luscious coat of semisweet chocolate, creating a gourmet experience right at home. Perfect for gifting or indulging, they are a testament to the joy of homemade confectionery.

Why You’ll Love This Chocolate Covered Orange Peels

This recipe is a crowd-pleaser and offers numerous benefits:

Simple ingredients that you likely already have.
A unique twist on traditional chocolate-covered treats.
Perfect for sharing during holidays or special occasions.

Great for those who enjoy a sweet and tangy flavor profile.
Can be made in batches and stored for later enjoyment.
Customizable with various toppings like nuts or sprinkles.

With the ease of making these chocolate-dipped orange peels, you’ll find that this homemade chocolate covered orange peels recipe is an exciting addition to your dessert repertoire. Plus, they fit perfectly within a vegetarian diet, making them inclusive for many.

Ingredients for Chocolate Covered Orange Peels

Gather these items:

2 large organic oranges

2 cups granulated sugar
2 cups water
1 cup turbinado or granulated sugar (for coating)

12 ounces semisweet chocolate (finely chopped)
Colored jimmies or finely chopped nuts (optional, for garnish)

How to Make Chocolate Covered Orange Peels Step-by-Step

Step 1: Line a half sheet pan or rimmed baking sheet with foil or parchment paper. Set aside for later use.

Step 2: Trim ¼ inch off the top and bottom of each orange. Cut the peel into four large vertical segments, keeping the pith attached. Carefully remove each peel section in one piece and slice into uniform ¼-inch-wide strips.
Step 3: Bring a medium saucepan of water to a boil. Add the orange peel strips and simmer for approximately 15 minutes. Drain the peels in a colander, rinse under cool water, and drain again.
Step 4: In a medium saucepan, combine 2 cups of sugar and 2 cups of water. Place over medium heat and stir gently until the sugar dissolves completely.

Step 5: Add the boiled peels to the sugar syrup and bring to a simmer. Cook the peels for 45–50 minutes until tender and translucent.
Step 6: Remove the candied orange peels from the syrup and toss in a bowl with 1 cup of sugar until well coated. Arrange them in a single layer on the prepared baking sheet and air-dry for 24 hours.
Step 7: Prepare a double boiler and melt the chopped semisweet chocolate until smooth.

Step 8: Line another baking sheet with wax paper. Dip each orange peel strip into the melted chocolate and allow the excess to drip off before placing it on the wax paper.
Step 9: Let the chocolate-covered orange peels rest until the chocolate has set. Store in an airtight container in the refrigerator for up to one month.

Chocolate Covered Orange Peels: 7 Irresistible Treats - Chocolate Covered Orange Peels - main visual representation

Pro Tips for the Best Chocolate Covered Orange Peels

Keep these in mind:

Use organic oranges for the best flavor.
Ensure the peels are fully dry before dipping in chocolate.

Decorate with nuts or jimmies for added texture.
Experiment with different chocolate types for unique flavors.

Best Ways to Serve Chocolate Covered Orange Peels

These treats shine in various settings:

As a standalone dessert after dinner.
In gift boxes, combined with other homemade sweets.
As a topping for cakes or ice cream, enhancing your chocolate orange peel dessert ideas.

Chocolate Covered Orange Peels: 7 Irresistible Treats - Chocolate Covered Orange Peels - additional detail

How to Store and Reheat Chocolate Covered Orange Peels

Store your chocolate-covered orange peels in an airtight container with sheets of wax paper between layers to prevent sticking. They can be kept in the refrigerator for up to a month, making them a great option for meal prep.

Frequently Asked Questions About Chocolate Covered Orange Peels

What’s the secret to perfect Chocolate Covered Orange Peels?

The key to perfect chocolate-covered orange peels is ensuring that the peels are fully candied and dry before dipping them in chocolate. This prevents the chocolate from sliding off and enhances the overall flavor.

Can I make Chocolate Covered Orange Peels ahead of time?

Yes, you can prepare chocolate-covered orange peels in advance. They store well in an airtight container for up to one month, making them ideal for holidays or gatherings.

How do I avoid common mistakes with Chocolate Covered Orange Peels?

To avoid bitterness, be sure to simmer the orange peels in water before candying them. This process removes excess bitterness and gives you a sweet and tangy treat that everyone will enjoy.

Variations of Chocolate Covered Orange Peels You Can Try

There are many fun variations to explore:

Use dark chocolate instead of semisweet for a richer taste.
Add spices like cinnamon or cayenne pepper to the chocolate for an interesting twist.
Try coating the peels in white chocolate for a sweeter alternative.

Incorporate other citrus peels, like lemon or grapefruit, for a mixed citrus treat.

For more ideas on how to use chocolate in your desserts, check out this chocolate chip cookie dough recipe!

If you’re interested in learning more about the health benefits of oranges, visit Healthline’s article on oranges.

For more delicious recipes, visit our latest recipes page!

Chocolate Covered Orange Peels: 7 Irresistible Treats

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Author: Jannet Lisa
Total Time: 1530 minutes
Yield: Approximately 24 pieces 1x

Diet: Vegetarian

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Description

This Chocolate Covered Orange Peels recipe transforms fresh orange peels into elegant candied treats dipped in semisweet chocolate—perfect for gifting or indulging at home.

Ingredients

Scale

2 large organic oranges

2 cups granulated sugar
2 cups water
1 cup turbinado or granulated sugar (for coating)

12 ounces semisweet chocolate (finely chopped)
Colored jimmies or finely chopped nuts (optional, for garnish)

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Instructions

Line a half sheet pan or rimmed baking sheet with foil or parchment paper. Set aside for later use.

Trim ¼ inch off the top and bottom of each orange. Cut the peel into four large vertical segments. Remove each peel section in one piece and slice into uniform ¼-inch-wide strips.
Bring a medium saucepan of water to a boil. Add the orange peel strips and simmer for approximately 15 minutes. Drain the peels, rinse under cool water, and drain again.
In a medium saucepan, combine 2 cups of sugar and 2 cups of water. Place over medium heat and stir until the sugar dissolves completely.

Add the boiled peels to the sugar syrup and bring to a simmer. Cook for 45–50 minutes until tender and translucent.
Remove the candied orange peels from the syrup and toss in a bowl with 1 cup of sugar until well coated. Arrange them in a single layer on the prepared baking sheet and air-dry for 24 hours.
Prepare a double boiler and melt the chopped semisweet chocolate until smooth.

Line another baking sheet with wax paper. Dip each orange peel strip into the melted chocolate and allow the excess to drip off before placing it on the wax paper.
Let the chocolate-covered orange peels rest until the chocolate has set. Store in an airtight container in the refrigerator for up to one month.