Chocolate covered orange peels are one of the most beloved homemade confectionery preparations, a small masterpiece of simplicity where the intense aroma of citrus meets the deliciousness of dark chocolate. They originate from the quick version of candied orange peels, which you can find on the blog alongside the classic preparation with soaking for several days for those who love following traditional methods. In this variant, after caramelization, the peels are dipped in dark chocolate, creating a perfect balance between sweet, bitter, and citrusy.
Even though the recipe is defined as “quick,” it still requires several hours between boiling, caramelization, cooling, and chocolate coating, but the result is well worth the wait. You get shiny, highly fragrant peels with a soft interior and a crunchy chocolate coating, ideal to serve at the end of a meal, accompany with coffee, include in a homemade dessert platter, or gift wrapped in a beautiful package.
These peels are perfect in every season, not only during the holidays, because they represent one of those simple yet always appreciated preparations, capable of transforming a humble ingredient like orange peel into a true artisanal specialty. A recipe that smells of home, time dedicated, and small indulgent treats prepared with one’s own hands.
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 3 Hours
- Preparation time: 30 Minutes
- Portions: 6/8 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, Christmas
Ingredients for Chocolate Covered Orange Peels:
- 3 organic oranges
- as needed granulated sugar
- 3.5 oz dark chocolate
Tools for Chocolate Covered Orange Peels:
- 1 Knife
- 1 Saucepan
- 2 Baking Sheets
- 1 Bowl
Steps for Chocolate Covered Orange Peels:
The initial procedure is that of the quick candied orange peels, here are the main steps:
Wash and dry the oranges well, remove the ends, score the peel into four parts, and cut it into strips.
Bring plenty of water to a boil, immerse the peels and boil for 10 minutes, then drain them.
Repeat the boiling in new water for another 8 minutes and drain them again carefully.
Weigh the peels and place the same weight of sugar and water in a pan.
Melt the sugar, add the peels and cook until fully caramelized, about 10-12 minutes.
Transfer the peels to parchment paper and let them cool completely for at least 2 hours.Melt the chocolate (we used dark chocolate, but you can also use milk chocolate), you can melt it in the microwave or a double boiler.
Microwave Method
Break the chocolate into pieces and place it in a microwave-safe bowl.
Place the bowl in the microwave and heat at 600-700 W for 30 seconds.
Stir well and return to the microwave for another 20-30 seconds.
Continue in brief intervals of 15-20 seconds, stirring each time, until the chocolate is completely melted and smooth.
Total time: about 1.5 – 2 minutes, depending on microwave power.
Double Boiler Method
Fill a small pot with a little water and bring it to a gentle boil.
Place a heatproof bowl over it, making sure the bottom does not touch the water.
Put the broken chocolate in the bowl and let it melt, stirring occasionally.
In about 4-5 minutes, the chocolate will be perfectly melted, smooth, and ready to use.Once the chocolate is melted, dip each orange peel strip in the chocolate (letting the excess chocolate drip off) leaving a small part without chocolate so it’s easier to eat without getting messy, place the peels on a baking sheet lined with parchment paper to dry well.
Once the chocolate is solidified, remove the peels from the baking sheet and place them on a plate or in an airtight container in a cool place for about 1 week.
FAQ (Questions and Answers)
Should they be stored in the refrigerator
No, it’s better to store them at room temperature, in a cool, dry place, to avoid moisture forming on the chocolate.
Can I use them in desserts
Yes, they are perfect for decorating cakes, spoon desserts, panettone, colomba, cookies, and festive desserts.
Can I use sugar before the chocolate
Yes, some versions suggest coating the peels in granulated sugar before dipping them in melted chocolate. In this recipe, however, the peels are immersed directly in chocolate after caramelization, for a more intense and less sweet result.
