The Best Chocolate Covered Orange Peels Recipe You’ll Find (Perfect for Christmas)

Chocolate Covered Orange Peels are a typical Christmas dessert, but perfect to enjoy throughout the winter. They are made with orange peels, cut into thin strips, caramelized with a syrup of water and sugar and, once ready, dipped in melted chocolate. Shiny, aromatic and very fragrant, they will be excellent to serve at the end of a meal or used to embellish panettone, cakes, pound cakes or any spoon dessert.

We will show you how to package them at home according to the rules of art, to offer them to adults and children as a tasty snack , but also to preserve them in glass jars or tin boxes and give them as a welcome gift: their consistency, soft and crunchy at the same time, will win over all your guests. This recipe is also an excellent anti-waste idea, ideal for recycling leftover oranges.

What Are Chocolate Covered Orange Peels? Origins and History

Chocolate-covered orange peels have a rich history rooted in both European confectionery traditions and the long history of citrus cultivation. The practice of preserving citrus fruits through candying dates back to ancient times, especially in Mediterranean regions where oranges were first cultivated. Early forms of candied peel were created as a way to preserve the fruit for longer periods, with sugar being used to coat the peel and extend its shelf life. Over time, this technique evolved, and by the 17th century, candied fruits became a popular luxury treat in European royal courts, especially in countries like France and Italy.

The pairing of candied orange peel with chocolate emerged in the 19th century, likely influenced by the growing popularity of chocolate across Europe. The bittersweet contrast of dark chocolate and the tangy sweetness of orange peel quickly became a favorite combination, and today, chocolate-covered candied orange peels are enjoyed worldwide as a decadent and flavorful treat, especially around holidays and festive occasions.

Pro Tips for The Best Chocolate Covered Orange Peels

• When cutting the peel, remove as much of the bitter white pith as possible. The pith can make the candy too bitter, so aim for just the zest (outer skin).
• For a smooth and glossy finish, temper the chocolate before dipping the peels. This step ensures the chocolate hardens with a beautiful sheen and crisp snap.
• When dipping the candied peels in chocolate, use a fork or a skewer to ensure an even coating and avoid drips. Let any excess chocolate drip off before placing them on parchment paper.
• Once dipped, place the chocolate-covered peels in the fridge for about 15-30 minutes to allow the chocolate to set completely.

Can You Really Eat Orange Peels?

You can, but for optimal performance and to consume them without incurring health risks, it is essential that the citrus fruits come from organic farming or are free from herbicides and pesticides. Among the best varieties for this preparation are the Tarocco and Belladonna, with thicker skin; as for the latter, you can cut it into strips or cubes , depending on your preferences.

How Long do The Orange Peels Take to Dry?

We recommend that you wait for the peels to dry thoroughly after cooking before dipping them, a step that will take 6 to 12 hours, but which is very important to avoid any residual humidity compromising the final result.

What Type of Chocolate is The Best to Cover Orange Peels With?

The best type of chocolate to use for coating orange peels is dark chocolate, preferably with a cocoa content of 60% or higher. Dark chocolate offers a rich, slightly bitter flavor that contrasts beautifully with the sweet, tangy taste of the candied orange peel. It also has a smooth texture when tempered properly, which creates a glossy, professional finish. However, if you prefer a sweeter option, milk chocolate can also be used, providing a creamier, milder flavor to complement the orange. Avoid using chocolate with too low a cocoa content, as it may be too sweet and not balance well with the citrus.

Can I Make These Orange Peels Ahead of Time?

Yes, orange peels can definitely be made ahead of time. You can candy the orange peels and store them in an airtight container for up to a week at room temperature, or for longer storage, keep them in the fridge for up to two weeks. Just make sure they are stored in a cool, dry place to maintain their texture and flavor.

Do They Freeze Well?

They do! Once they are fully set and cooled, place them in an airtight container or freezer bag, separating layers with parchment paper to prevent sticking. They can be frozen for up to 3 months. When you're ready to enjoy them, simply thaw them in the fridge to maintain the chocolate's texture.

How to Store Chocolate Covered Orange Peels

They can be stored in the refrigerator, tightly closed in an airtight container, for up to 1 month. Without chocolate, they can also be stored at room temperature, placed in a glass jar or a tin, away from heat and light, for a maximum of 1 month.

How to Make Chocolate Covered Orange Peels

Wash the oranges, cut the peel with a knife with a serrated and pointed blade, then remove it delicately.

Place the peels on a cutting board and cut them into strips of about 1cm thick.

Immerse them in a pot of cold water, bring to the boil and let them blanch for 5 minutes. If you want to completely eliminate the characteristic bitter taste of the pith of the orange (the white part), repeat this operation 2 more times. For a faster process, you can dip them directly into boiling water.

Drain the oranges and place them in a bowl with cold water. Let them cool for about a minute.

At this point, transfer them to a second large and capacious pot, add water and sugar in the same quantities and let them cook over a low flame.

The  liquid should thicken until it is full-bodied and envelops the peels well; the peels will have turned soft and well caramelized. It will take about 45 minutes of cooking.

Remove the peels, if possible with the help of a pair of kitchen tongs, and place them to dry on a baking tray lined with baking paper, well spaced apart from each other. Let them rest at room temperature for at least 6 hours, even better if overnight, until they are no longer sticky and are nice and dry.

Once the peels are dried, dip half of them in dark chocolate, melted in the microwave or in a bain-marie.

Place them on a baking tray lined with baking paper and let the chocolate dry completely.

Enojy!