Candied Orange Peel with Chocolate Recipe
Candied Orange Peel with Chocolate
Flavors of Switzerland

Prep. time: 10 minutes
Cooking time: 2 hours+
Drying time: 24 hours

Difficulty: Easy
Chef's Note

Giving happiness always feels good. For a culinary Christmas gift, Betty Bossi suggests this candied orange peel with chocolate. 

Storing: About 2 weeks in an airtight container kept in a cool, dark place. 

For 4 servings

- 4 organic oranges, halved and juiced
- Boiling water

Sugar syrup
- 1 liter / 4 cups water
- 1 kg / 2.2 lb. sugar

To finish
- 250 g sugar
- 150 g dark chocolate, finely chopped


  1. Cut the orange halves in half again, remove the remaining pulp and a little of the white pith.
  2. Cut the peel into strips approximately 5 mm wide. Cook in rapidly boiling water for about 15 seconds; discard the water, rinse the peel in cold water and drain.
  3. Repeat the process.
  4. Syrup: bring the water and sugar to a boil with the star anise; reduce for about 15 minutes.
  5. Add the strips of peel, reduce the heat and cook for approximately 1 hour 40 minutes over low heat until the peel turns translucent.
  6. Remove the peel and drain; spread on a parchment-lined baking sheet and allow to dry for about 24 hours at room temperature.


  1. Coat the peel with sugar.
  2. Melt the chocolate in a thin-sided bowl set over simmering water and stir until smooth. 
  3. Dip the strips of peel half way into the chocolate; place on two sheets of parchment paper and let dry. 
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