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Close up of chocolate covered orange peel with slice of fresh orange and stacked dark chocolate in background.
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5 from 1 vote

Chocolate covered orange peel

This chocolate covered orange peel is a delicious and budget friendly Christmas treat. It makes fantastic gifts and can be made well ahead of Christmas day.
Prep Time1 hr
Cook Time3 hrs 10 mins
Total Time4 hrs 10 mins
Course: Dessert, Snack
Cuisine: Austalian
Keyword: candied orange peel, chocolate coated orange peel, chocolate dipped orange peel


  • double boiler (optional)
  • Baking trays
  • Cooling racks
  • Aluminum foil or baking paper.


  • 3 large oranges
  • 2 cups (440gms) white or raw sugar
  • Several cups water
  • 2 x 7oz (200gms) (14 oz/ 400gms total) dark cooking chocolate


  • Cut through the orange skin as if you were going to cut the oranges into quarters but stop just below the skin. Carefully peel the skin away from the oranges.
  • Cut the peel into long thin strips a few millimeters thick.
  • Put the sugar into a medium sauce pan and add the water. Heat on medium heat and stir until sugar dissolves.
  • Add the thinly sliced orange peel. Bring to the boil, then simmer on a low heat, stirring occasionally. Simmer peel for about three to four hours, but longer is better, adding more water if the syrup becomes to thick. The syrup should become a lovely rich orange color and be richly flavored. The peel should have become translucent and should taste sweet, not bitter.
  • You can shorten the candying time but turning up the heat but you must watch it carefully and add more water as needed.
  • Turn off the heat and allow the syrup to cool.
  • Place two cooling racks onto baking trays to catch the drips. Using a fork or similar carefully lay out each piece of peel onto the cooling rack, leaving a little space between each piece.
  • Leave to dry in a well ventilate space until peel is tacky, but still flexible and not to sticky. Overnight is usually fine.
  • If you are using a double boiler put the water onto boil.
  • Cut the chocolate into small pieces, add to the top of the double boiler and melt the chocolate.
  • Be extremely careful not to get water in your chocolate or it will seize. If this happens you have no option but to throw out the chocolate and start again unfortunately.
  • While the chocolate is melting line a couple of baking sheets with aliminium foil
  • Set up your dipping space with the racks of candied peel on one side, melted chocolate in double boiled with the pot underneath in the middle and foil lined trays. Make sure you have something heat proof under the pot to protect your work surface.
  • Drop the candied orange peel into the melted one at a time. Use a fork to flip the piece over, then gently pick it up with the fork, tapping off the excess chocolate and lay it out onto the foil.
  • Repeat for the remaining pieces of candied peel. If the chocolate starts to solidify return the pot to the stove for a few minutes to re-heat the water.
  • Once the candied peel is all dipped in chocolate and laid out leave to cool until chocolate is full set. Once set gently peel off foil and store in an airtight container.


Note the prep time does not include drying time for the candied peel.  I find its best to let the peel dry over night, then dip in chocolate the following day.  
You can shorten the cooking time by boiling the peel on a higher heat but you must watch it very carefully to prevent it drying out and burning.