Candied Orange Peel Dipped in Dark Chocolate

French

Chocolate orangettes are candied orange peel sticks coated in dark chocolate for a crisp snap.

Follow these simple steps, anti-bitter tips, and drying guidance to get glossy, gift-worthy treats that keep well for the holidays.

How to Make Chocolate Orangettes : Chocolate covered Candied Orange Peel

Chocolate orangettes are one of those simple treats that feel instantly festive: tender strips of candied orange peel finished with a crisp coating of dark chocolate.

The process is straightforward, blanch the peel a couple of times to soften it and reduce bitterness, simmer gently in a light sugar syrup until glossy and translucent, then let the strips dry well before dipping.

That drying step is the secret to a clean, snappy chocolate shell that sets nicely.

Choose unwaxed oranges for the best flavour, and use good-quality dark chocolate for a balanced, not-too-sweet finish.

Once set, these candied orange peels covered with chocolate keep well in an airtight container and make an easy edible gift, add parchment between layers and tie the box with a ribbon.

Serve them with coffee, tuck them into holiday cookie boxes, or chop a few into biscotti and cakes. coffee, tuck them into holiday cookie boxes, or chop a few into biscotti and cakes.

Ingredients for Chocolate Orangettes (Candied Orange Peel Dipped in Dark Chocolate)

Oranges (the key to great results) : Use organic, unwaxed oranges whenever possible, the peel is cleaner and more natural.

Choose oranges with a thick, firm peel so the strips candy well without breaking down.

Avoid very thin-skinned oranges: they tend to give fragile peel sticks.

– Candied peel : Peel from 2 oranges (cut into sticks)

– Syrup :

• 200 g sugar
• 200 ml water
• Optional (for extra flavour): vanilla-infused syrup (add vanilla to the syrup while it simmers)

– Chocolate coating : 200–300 g dark chocolate (around 65%)

You can use 54% dark chocolate, but it will taste sweeter. For a milder version, milk chocolate works too.

Best balance: a good-quality dark chocolate (60–70% cocoa) to contrast the sweetness of the candied peel.

How to make crunchy chocolate orangettes

1) Prep the peels

• Wash and scrub the oranges well.
• Peel them, then slice the peel into even sticks (uniform size = even cooking).

2) Blanch to reduce bitterness (round 1)

• Put the peel sticks in a pan of water, bring to a boil.
• Boil for 3 minutes, then drain immediately.

3) Rinse : Rinse thoroughly under cold water to stop cooking and remove bitterness.

4) Blanch again (round 2) : Refill the pan with fresh water and boil the peels again for 3 minutes. Drain.

5) Rinse and decide if you need a 3rd blanch

• Rinse again in cold water.
• Quick check: taste a small piece.
• If it’s still too bitter, repeat a third 3-minute blanch + cold rinse.

6) Make the syrup

• Combine water + sugar in a saucepan.
• Heat until the sugar dissolves.

7) Candy the peels

• Bring the syrup to a boil, add the peels, then reduce to a gentle simmer.
• Simmer for about 50 minutes, watching so it doesn’t catch, stir gently now and then,
• keep the heat low so the syrup doesn’t reduce too fast.

8) Drain and dry properly

• Remove the peels once they look slightly translucent and tender.
• Lay them on a cooling rack to drain and cool.
• Let them dry until no longer sticky to the touch (this is key for a crisp chocolate shell).

9) Melt the chocolate

• Melt the chocolate over a bain-marie on low heat.
• Stir until smooth.
• Keep water away from the chocolate (even a drop can make it thicken or seize).

10) Dip and set

• Dip each candied peel stick into the chocolate.
• Lift it out, let excess drip briefly, then place on parchment paper.
• Let set in a cool, dry place until fully firm.

11) Store: Once completely set, store in an airtight container.

Storage: keep chocolate covered candied orange peels crunchy

– When to store them : Only once the chocolate is fully firm and the peels are well dried, otherwise they soften and stick.

– Best option: room temperature : Store in an airtight container in a cool, dry cupboard, away from light and strong odours.

– Avoid the fridge (most of the time) : Fridges add humidity: chocolate can bloom and lose snap.

– If your kitchen is very warm : Keep them in the coolest room; fridge only as a last resort in a truly airtight box. Let them come back to room temperature without opening the box (prevents condensation).

– Anti-sticking tip : Separate layers with parchment paper.

– How long do they keep? : Typically 1-2 weeks when stored cool, dry, and airtight.

– For gifting/transport : Use a rigid box or food-safe bags, keep away from heat/sun, and add parchment between layers.

Chocolate Orangettes FAQ (quick questions, quick answers)

– Can you freeze orangettes? Yes, freeze the candied peel in a single layer (without the chocolate), then transfer to a bag or airtight container. Thaw in the fridge or at room temperature in a cool place (avoid humidity).

– Can I make this recipe with lemons? Yes, use the same method, but adjust the number of blanching rounds depending on bitterness (lemon peel is often stronger). Slice thinner if the peel is thick.

– Why isn’t my chocolate setting? Usually because of excess heat, humidity, or poorly crystallised chocolate. Let it set in a cool, dry spot, and avoid the fridge unless the room is very warm.

– How do I know the peels are candied enough? They should look translucent and feel tender, and the syrup will thicken slightly. If they’re still opaque and firm, simmer for 10-15 minutes longer on low heat.

– Do I need to dry the peels before dipping them in chocolate? Yes, proper drying prevents dull chocolate that slides off. The peels should feel dry and not sticky to the touch.

– Why does my chocolate turn white after a few hours/days? This is usually temperature shock (fridge or fluctuations) or untempered chocolate. It’s mostly cosmetic and still safe to eat.

– How do I get shiny orangettes? Temper the chocolate (or use couverture chocolate) and let it crystallise at a stable, cool temperature, away from humidity.

– How can I stop orangettes sticking together in the container? Let them set completely, then store in layers separated with parchment paper in an airtight box.

– Can I reduce the sugar in the syrup? It’s best not to, sugar helps with texture and shelf life. Reduce it too much and the peels may stay sticky and less stable.

– What if the syrup crystallises while cooking? Lower the heat, add a tiny splash of water, and stir gently. Avoid vigorous boiling.

– Can I flavour the orangettes? Yes, infuse the syrup with a vanilla pod, a pinch of cinnamon, or a little orange blossom water (keep it light so the citrus still shines).

Other treats to try

• Chocolate Cornflake Clusters
• Easy Cake Pops
• homemade Apple jelly
• Homemade Gianduja
• Chocolate Truffles