Chocolate-dipped candied orange peel

April 12, 2013 (Last Updated: January 11, 2019)

Recipes and styling by Sarah Dall
Photographs by Christoph Heierli

Chocolate-dipped candied orange peel

Serves: 30
Cooking Time: 40 minutes


  • 4 oranges
  • boiling water
  • 125ml (½ cup) water
  • 100g (½ cup) sugar
  • juice of ½ lemon
  • 100g 70% dark chocolate



Wash the oranges and remove the orange zest with a knife, keeping as little pith as possible attached to the zest. Place the orange zest in a pot of boiling water and simmer, about 20 minutes. Strain the zest.


Preheat the oven to 100°C. Line 2 baking trays with greaseproof paper. Place 125ml (½ cup) water, the sugar and lemon juice in a small pot over medium heat. Bring to a gentle simmer, without stirring.


Add the orange zest and simmer for 10 minutes. Place the zest on a greased baking sheet and bake for 1 hour.


Melt the chocolate and dip the zest halfway into the melted chocolate. Place the dipped zest on a greased baking tray and leave aside to set.


Place the chocolate-dipped candied peel in small bowls and serve after your meal with coffee or tea.

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