The Best Dark Chocolate Dipped Candied Orange Peels

These chocolate covered orange peels taste like a burst of sunshine dipped into melted chocolate making for the perfect sweet treat! Using organic oranges, coconut sugar, and high-quality dark chocolate, this recipe creates glossy, aromatic candied peels that feel fancy but are surprisingly simple to make. They’re the kind of treat you can make any time of year and reach for whenever you want something sweet with a bright fruity finish.

I love making candied orange peel around the holidays because it feels nostalgic while still leaning into bold, grown-up flavors. It’s also a great way to avoid food waste because you’re literally turning the orange skin into a luxury confection. And once the peels dry, dipping them in chocolate creates that iconic smooth coat of chocolate you see in Italian candy shops. They're perfect for snacking on any time of year but I love to add them to Christmas cookie boxes as a little festive surprise.

Plus, these make perfect gifts for friends, neighbors, or anyone who loves citrus-flavored chocolates. Wrap a handful in parchment paper or wax paper, tie them with twine, and you have the easiest homemade Christmas gifts (or special treats) that feel straight out of southern Italy’s orange groves.

​If you're looking for more easy holiday treats, try these simple pecan pie cookies, sugar cookies or these magic cookie bars that are also perfect for holiday cookie exchanges.

Why You'll Love This Recipe

• These candied peels turn simple, organic oranges into a bright, citrusy candy coated in silky dark chocolate, giving you a gourmet treat without having to head to the shops.
• They’re naturally sweetened with coconut sugar and simmered until the white pith softens and the orange peels develop a deep, fragrant citrus flavor.
• Once dipped in melted chocolate and cooled, they keep beautifully in an airtight container, making them ideal for gifting, meal prepping sweet treats, or snacking for a couple of days (if they last that long!).

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Chocolate Covered Orange Peel Ingredients & Tested Substitutions

• Organic oranges. You’ll remove the peel and slice it into thin strips. Organic is ideal since you’re eating the peel. Substitute aromatic Calabrian oranges peels for the most authentic flavor.
• Coconut sugar. Used to make the simple syrup/sugar syrup for candied peels. You can sub superfine sugar or organic cane sugar depending on your preference.
• Fresh water. Combines with coconut sugar to create the sugar bath that softens the peel and removes excess bitterness.
• Dark chocolate. Choose high-quality dark chocolate or chocolate melts made with cocoa butter. You can also use milk chocolate for a sweeter variation, or the white chocolate if you prefer.
• Sea salt (optional). Adds contrast and balances sweetness.

Chocolate Covered Orange Peel Step by Step Instructions

1. Prepare the oranges. Using a sharp knife, sharp vegetable peeler, or sharp paring knife, cut the orange peel into ¼ inch strips or thin slivers, avoiding too much pith. Remove excess white pith if needed.

2. Boil to reduce bitterness. Place orange peel strips in a saucepan, cover with cold water, bring to a boil, then drain. Optional step to repeat 2 more times to remove bitterness.

3. Simmer in coconut sugar syrup. In the same pan, combine coconut sugar and 1 cup water over medium-low heat until the sugar dissolves. Add orange peels and simmer for 20 to 30 minutes until translucent.

4. Dry the candied peels. Using a slotted spoon, transfer peels onto a wire rack or cooling rack set over parchment or aluminum foil. Let dry for at minimum 10 hours but 24 is preferable.

5. Melt the chocolate. Use a double boiler over medium-low heat or microwave in 20 second intervals until smooth. 

6. Dip the candied peels. Dip each peel halfway into the melted chocolate, letting excess chocolate drip off. Place onto parchment paper or wax paper.

7. Set the chocolate. Allow chocolate to harden at room temperature or refrigerate for 10 to 15 minutes. Sprinkle flaky salt if desired.

8. Store. Transfer to an airtight container and store in a cool place or dry place for up to 2 weeks. If shipping as Christmas gifts, pack with ice packs to avoid melting.

Expert Tips & Tricks

• If it’s your first time, cut wider sections of peel as they’re easier to dip, and you can slice smaller pieces later.
• If you see too much pith, scrape it gently with a knife to prevent bitterness.
• Let the peels dry fully before dipping for the best texture.
• Add citric acid for that Italian-style bright burst of orange flavor.
• For added sparkle, toss dried peels in superfine sugar before dipping.

Storage Tips

• Room temperature: Store in an airtight container in a cool, dry place.
• Refrigerator: Store up to 1 month (if you prefer firmer chocolate).
• Freezer: Freeze up to 3 months; thaw at room temperature.
• For gifting: Wrap in parchment, place in a small tin, and include a cooling pack if shipping to warm climates.

Did you have a chance to make this recipe? If so, please leave me a 5 star rating and review below. I always love and appreciate hearing from you!