Orangettes (Chocolate-Dipped Candied Orange Peels)

Learn how to make classic French orangettes — candied orange peels dipped in dark chocolate. These chewy, citrusy, bittersweet treats are perfect for gifting or snacking, and are surprisingly easy to make at home!

There are days when I want something sweet, but not overly sweet — something with a bit of character. That was exactly what pushed me to finally make orangettes, a classic French confection made from candied orange peels dipped in chocolate.

I had quite a few oranges lying around, mostly used for juicing, and instead of throwing the peels away, I decided to put them to good use. This was actually my first time making orangettes, and I was pleasantly surprised by how simple the process was, even though it does require a bit of patience. I made these with my kids, and they loved watching the orange peels slowly transform into glossy, chewy candies — and of course, dipping them in chocolate was everyone’s favorite part.

If you enjoy desserts that lean more grown-up, with a balance of bitterness and sweetness, these orangettes are right up your alley.

Why You’ll Like This Recipe

1. Zero waste vibes: Turns orange peels — usually forgotten — into something delicious.
2. Perfectly balanced flavors: A gentle bitterness from the peel meets sweet, rich chocolate.
3. Great for gifting: Candy that looks and tastes fancy with minimal fuss.
4. Make-ahead friendly: Perfect to prep days ahead and enjoy throughout the week.
5. Kid-approved (shockingly!): Even my kids couldn’t resist these!

Ingredients and Substitutions

1. Dark chocolate (60–70% cocoa) – This gives the best balance of bitterness and sweetness. You can substitute with semi-sweet chocolate if you prefer something milder, or white chocolate if you want a sweeter finish.
2. Orange peels – Use peels from large oranges. Organic or unwaxed oranges are best since the peel is the main ingredient. You can also use blood oranges, mandarins, or even grapefruit, keeping in mind that larger citrus tends to be more bitter.
3. Granulated sugar – Regular white sugar works best for candying and coating. You may use raw sugar, but it will darken the peels and slightly change the flavor.

Pro Tips for Success

1. Avoid refrigerating unless absolutely necessary, as condensation can affect the chocolate finish.
2. Don’t skip the blanching step — it’s key to reducing bitterness.
3. Simmer the peels gently; boiling too hard can toughen them.
4. Let the peels dry properly before dipping in chocolate to prevent seizing.
5. Use good-quality chocolate for the best flavor and texture.

What to Do with the Leftover Orange Syrup

1. Brush it on cakes or loaf breads
   Warm the syrup slightly and add a tablespoon or two of water to loosen it up if necessary, and brush it over pound cake, chiffon cake, olive oil cake, especially great in chocolate cake (orange and chocolate are good pair IMHO) or even banana bread. It adds moisture and a subtle citrus aroma without making the cake overly sweet.
2. Use it as a cocktail or mocktail sweetener
   Swap simple syrup with this orange syrup in drinks. It’s great in drinks, margaritas, gin and tonics, or even just mixed with sparkling water and ice.
3. Sweeten tea or iced drinks
   Stir a spoonful into black tea, green tea, or iced tea. It’s especially good in Earl Grey or jasmine tea.
4. Drizzle over yogurt or oatmeal
   A light drizzle over plain Greek yogurt, oatmeal, or overnight oats adds flavor without needing extra sugar or honey.
5. Make orange-flavored whipped cream
   Replace part of the sugar in whipped cream with a little orange syrup. It pairs beautifully with chocolate desserts, pavlova, or fruit.
6. Glaze roasted fruit
   Toss sliced pears, apples, or stone fruit with a little syrup and roast until caramelized. Simple but very elegant.
7. Use it as a soaking syrup for layer cakes
   Thin it slightly with warm water or orange juice and brush between cake layers for extra moisture and flavor.
8. Drizzle over pancakes or waffles
   Mix the orange syrup with maple syrup (about 1:2 ratio) for a citrusy breakfast upgrade.
9. Flavor butter or cream cheese
   Beat a small amount into softened butter or cream cheese for spreading on toast, scones, or muffins.
10. Freeze it for later
    If you don’t plan to use it right away, store it in a jar in the fridge for up to 2 weeks, or freeze in ice cube trays for longer storage.

Frequently Asked Questions

1. Why did my chocolate look dull?
   This can occur if moisture seeps into the chocolate or if it is stored in a very warm environment.
2. How long do orangettes keep?
   Stored in an airtight container, they keep well for up to 2 weeks.
3. Do I really need to blanch the peels three times?
   Yes. This step removes excess bitterness and improves texture.
4. Can I skip the chocolate coating?
   Absolutely. Sugar-coated candied peels are delicious on their own.
5. Can I freeze orangettes?
   Yes. Freeze in an airtight container for up to 3 months and thaw at room temperature.

Storage

1. Store orangettes in an airtight container.
2. Please keep them in a cool, dry place away from direct heat.
3. Separate layers with parchment paper if stacking.
4. Avoid refrigeration unless your kitchen is very warm.

Orangettes are one of those treats that feel fancy but are actually very doable at home. They’re chewy, chocolatey, and just sweet enough, with that pleasant citrus bitterness that keeps you coming back for more. Once you make them, you’ll probably start thinking twice before throwing away orange peels again — I know I do.