Chocolate covered orange peels

Preparation 12 h
Low difficulty

Ingredients (for 4)

For the peels:

  • 130 g of candied orange peel in quarters

For the glaze:

  • 70 g of dark chocolate

The recipe perfectly matches with


  1. Put the quartered candied orange peels on a rack at room temperature and let them dry overnight. The next day, cut the orange peels into 5-6 millimetre wide strips.
  2. Next, temper the dark chocolate by placing it in a bowl and melting it in a bain-marie or in the microwave, until reaching a temperature of 45-50 °C (to check the temperature, use a cooking thermometer). 
  3. Pour from a third to half on a marble surface and let it cool, scraping it until it reaches 26-27 °C, and then add it to the remaining hot chocolate coating. When this has reached a temperature of 31-32 °C, it will be ready for use. Using a fork, glaze the candied orange strips with the softened chocolate. 
  4. Drain the excess chocolate and place the glazed strips on a sheet of parchment paper. Let the chocolate covered orange peels crystallize in the open air.

The orange is one of the most cultivated citrus fruits in the world in a large number of varieties, that can be distinguished mainly into red-flesh fruits (e.g. Tarocco, Sanguinello, Moro), and white-flesh (e.g. Valencia, one of the most popular). Among the most valuable cultivations in our country are the Arancia Rossa di Sicilia IGP (Red Orange of Sicily IGP), Arancia di Ribera DOP (Ribera Orange DOP) and Arancia del Gargano DOP (Gargano Orange DOP).