Chocolate Covered Citrus Peels

Why You’ll Love This Recipe

I enjoy this recipe because it transforms something I might normally toss away the citrus peels into a gourmet snack. The process is relaxing, and the end result is a chewy, sweet, and slightly tangy candy coated in smooth chocolate. It feels indulgent but still fresh and vibrant thanks to the citrus.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
5 clementines
1 grapefruit
1 cup sugar
5 ounces dark chocolate

Directions

1. I start by peeling the clementines and grapefruit, keeping the peels in large strips. I slice the peels into thin strips, about ¼ inch wide.
2. I place the strips in a saucepan, cover them with water, and bring to a boil. After a minute, I drain them and repeat this process two more times to remove bitterness.
3. In the same pan, I combine 1 cup of sugar with 1 cup of water and bring it to a simmer. I add the peels and let them cook gently for about 45–60 minutes until they turn translucent.
4. Using tongs, I transfer the candied peels to a wire rack and let them dry for several hours or overnight.
5. Once dry, I melt the dark chocolate in a heatproof bowl over simmering water or in short bursts in the microwave.
6. I dip each peel halfway into the chocolate and place them on parchment paper to set until the chocolate is firm.

Servings and Timing

This recipe makes about 20–25 pieces, depending on the size of the fruit. It takes me around 20 minutes to prepare, 1 hour of simmering, and several hours for drying, so I usually make them a day ahead.

Variations

Sometimes I roll the candied peels in extra sugar before dipping them in chocolate for more sweetness. I also like using oranges or lemons instead of clementines and grapefruit for different flavors. For a twist, I sprinkle sea salt on the chocolate before it sets.

Storage/Reheating

I store the chocolate covered citrus peels in an airtight container at room temperature for up to a week. If I want to keep them longer, I refrigerate them for up to 2 weeks, separating layers with parchment paper to prevent sticking. They don’t need reheating, but I let refrigerated ones sit out for a few minutes before enjoying.

FAQs

Can I use other types of citrus for this recipe?

Yes, I can use oranges, lemons, limes, or even pomelos for a different flavor profile.

Do I need to boil the peels three times?

Yes, I do this to remove excess bitterness and soften the peels. It makes the final candy much more enjoyable.

Can I use milk chocolate instead of dark?

Absolutely, but I like dark chocolate best because it balances the sweetness of the candied peel.

How do I know when the peels are done simmering?

I cook them until they look translucent and are tender but not falling apart.

Can I make these ahead for gifting?

Yes, I often make them a few days in advance. They store well and make a beautiful homemade gift.

Should I dry the peels completely before dipping in chocolate?

Yes, I always let them dry thoroughly, otherwise the chocolate won’t stick properly.

Can I speed up the drying process?

I sometimes place them in a low oven (about 200°F or 90°C) for 30–40 minutes to help them dry faster.

Do I need to temper the chocolate?

I don’t always temper it, but tempering gives the chocolate a glossy finish and helps it stay firm at room temperature.

Can I make sugar-free candied citrus peels?

Yes, I can use a sugar substitute like erythritol, but the texture and flavor may be slightly different.

What’s the best way to keep the chocolate from melting in warm weather?

I keep the candies in the refrigerator during hot days and only take them out when serving.

Conclusion

I love making chocolate covered citrus peels because they feel both fancy and homemade at the same time. The combination of chewy, candied peel with smooth dark chocolate is irresistible, and it’s a great way to turn leftover fruit peels into something truly special.

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