Chocolate Dipped Candied Orange Peel

Chocolate Dipped Candied Orange Peel is one of those classic treats that feels both simple and elevated at the same time. Sweet citrus peel becomes tender and glossy after simmering in sugar syrup, then gets dipped into rich melted Pascha 85% Cacao Dark Chocolate for the perfect balance of bright orange flavor and deep cacao notes. The slight bitterness of the citrus pairs especially well with darker chocolate, creating a rich contrast in every bite. These chocolate dipped orange peels are great for holiday platters, gifting, entertaining, or keeping on hand as a small homemade dessert.

Learn more about Pascha’s chocolate standards through What’s Not In Our Chocolate, explore the company’s ingredient sourcing philosophy at Sustainably Sourced, and discover more dessert inspiration on The FIX.

Why You’ll Love This Recipe

• Rich dark chocolate paired with bright citrus flavor
• Simple ingredients with impressive presentation
• Great for gifting or dessert platters
• Balanced sweet, bitter, and chocolatey flavor
• Made with Pascha 85% Cacao Dark Chocolate

Ingredients

• 2 oranges
• 1 cup organic sugar
• ½ cup water
• 1 bar Pascha 85% Cacao Dark Chocolate

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Ingredient Explanations

Oranges provide the citrus peel that becomes sweet, tender, and flavorful during the candying process.

Organic sugar creates the syrup that candies the orange peel.

Water helps dissolve the sugar and simmer the peels until translucent.

Pascha 85% Cacao Dark Chocolate adds rich dark chocolate flavor that balances the sweetness of the candied orange peel.

How to Make Chocolate Dipped Candied Orange Peel

1. Cut the top and bottom off each orange.
2. Cut through the peel to the flesh 3 or more times and peel off the rind.
3. Slice the peels into strips ¼ inch wide.
4. Fill a pot with water and bring to a boil.
5. Add the peels and boil for 15 minutes to reduce the bitterness.
6. Drain the water off, rinse the peels, and repeat the process 1 to 2 more times.
7. Once the boiling process is done, add the sugar and water to a pot and bring it to a boil.
8. Boil until the sugar is dissolved, about 2–4 minutes.
9. Add the orange peels and simmer on low for 45–60 minutes stirring occasionally.
10. The peels will become translucent and the sugar mixture will thicken.
11. Remove the peels with a slotted spoon or tongs and place on a parchment-lined baking sheet.
12. Ensure each peel is not touching and straighten them out for easier dipping.
13. After the peels are cool, use a double boiler to melt the Pascha 85% Cacao Dark Chocolate until smooth.
14. Transfer melted chocolate into a small cup for easier dipping.
15. Carefully dip each peel in the chocolate and lay on a new sheet of parchment paper.
16. Let set and enjoy.

Tips for Success

• Boiling the peels multiple times helps reduce bitterness.
• Keep the simmer low while candying so the peels become tender without burning the syrup.
• Straightening the peels on parchment paper makes dipping easier later.
• Allow the peels to cool before dipping into melted chocolate.
• Use a narrow cup for dipping to coat the orange peel more evenly.

Recipe Variations or Substitutions

This recipe is best prepared exactly as written for the proper candied peel texture and chocolate finish. For presentation variation, dip the peels halfway for a more classic look or fully coat them in chocolate for a richer dessert-style treat.

Pro Tips to Support All Bakers

Pascha Pantry offers educational baking resources designed to help home bakers better understand chocolate flavor, cacao percentages, and baking techniques. These guides make it easier to choose the right chocolate for every recipe and occasion.

Low Sugar Baking Guide

Learn how darker chocolate options like Pascha 85% and 100% cacao can help create balanced desserts with bold chocolate flavor.

Cacao Percentage Guide

Discover how different cacao percentages affect sweetness, bitterness, and overall flavor pairing in desserts.

Pascha Pantry Baking Essentials

Explore practical guidance covering chocolate melting, baking techniques, storage, and texture tips for better baking results.

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FAQ

Why do you boil the orange peels multiple times?

Boiling the peels helps reduce bitterness before candying them.

How do I know when the orange peels are ready?

The peels will become translucent and the sugar mixture will thicken.

Can I store candied orange peels after dipping them in chocolate?

Yes. Once the chocolate is fully set, store the peels in an airtight container.

Why use Pascha 85% Cacao Dark Chocolate?

The bold cacao flavor pairs especially well with sweet citrus peel and balances the candied sugar coating.

Can I fully coat the orange peels in chocolate?

Yes. You can either half dip or fully coat the peels depending on your preferred presentation.

Recipe Card

Final Thoughts

These Chocolate Dipped Candied Orange Peels combine bright citrus flavor with bold dark chocolate for a simple homemade dessert that feels elegant and timeless. Using Pascha 85% Cacao Dark Chocolate creates a deep chocolate finish that balances perfectly with the sweet candied orange peel.