Chocolate Covered Orange Peels (and the Cocktail-Ready Syrup You’ll Want to Save)

Chocolate Covered Orange Peels

There’s something deeply satisfying about turning what could be kitchen scraps into something beautiful, intentional, and indulgent.

These chocolate covered orange peels are one of my favorite winter rituals. They feel old-world and cozy, yet modern and elevated—perfect for gifting, nibbling with tea, or setting out with a cocktail when friends stop by.

And the best part? Nothing goes to waste.

The orange-infused simple syrup left behind becomes liquid gold for winter cocktails and mocktails (more on that below).

Why You’ll Love This Recipe

• Low-waste: Uses the entire orange—peels and syrup

• Not overly sweet: Bittersweet chocolate balances the citrus

• Gift-worthy: Rustic, elegant, and seasonal

• Bonus syrup: Perfect for cocktails, spritzes, or tea

  
  

Chocolate Covered Orange Peels

Ingredients

• 4 large oranges (navel or Valencia work well)

• 2 cups water (plus more for blanching)

• 2 cups granulated sugar

• 1½–2 cups Ghirardelli Bittersweet Chocolate Chips

• Optional: flaky sea salt for finishing

Step 1: Prepare the Orange Peels

1. Wash oranges well.

2. Cut off the tops and bottoms, then slice the peel into quarters.

3. Carefully remove most of the white pith (a little is fine).

4. Slice peels into thin strips.

Step 2: Blanch (Don’t Skip This!)

Blanching removes bitterness and softens the peel.

1. Place peels in a saucepan and cover with water.

2. Bring to a boil, simmer 5 minutes.

3. Drain and repeat once more.

Step 3: Candy the Peels

1. In the same saucepan, combine 2 cups water + 2 cups sugar.

2. Bring to a gentle simmer, stirring until sugar dissolves.

3. Add blanched peels.

4. Simmer uncovered for 45–60 minutes, until peels are translucent and glossy.

   (we placed ours on top of the wood stove to simmer and it made the house smell so good!)

👉 Important:When done, strain the peels and SAVE the syrup. This is your cocktail gold.

Step 4: Dry the Peels

• Lay peels on a cooling rack.

• Let dry at room temperature 24 hours (slightly tacky is perfect).

  
  

Step 5: Dip in Chocolate

1. Melt Ghirardelli bittersweet chocolate chips gently using a double boiler.

2. Place 5-6 peels into the chocolate and use a spatula to coat.

3. Use a fork to lift out the covered peel and place it on parchment paper.

4. Sprinkle lightly with flaky salt if desired.

5. Let set at room temp or chill briefly.

How to Store

• Store in an airtight container at room temperature for up to 2 weeks

• Or refrigerate for longer keeping (bring to room temp before serving)

Since these are so special and such a sweet treat, they make for a wonderful homemade gift. I put a few in a little gifting bag and added a dried orange for decor.

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Don’t Toss That Syrup 🍊✨

That orange-infused simple syrup is incredible.

Ways to Use It:

• Add ½–¾ oz to:

  • Whiskey sours

  • Bourbon Old Fashioned's

  • Vodka spritzes

  • Mocktails with soda water + rosemary

• Sweeten hot tea or herbal infusions

• Drizzle over yogurt, pancakes, or citrus salad

Store syrup in a sealed jar in the fridge for 2–3 weeks.

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Here is my personal cocktail recipe

🍯🍊 Harvest Glow Cocktail

To be enjoyed on a cold winter night next to the fireplace

Recipe

• 2 oz honey whiskey

• ¾ oz (1½ Tbsp) simple orange syrup

• ¼ oz lemon juice (or skip entirely)

• Crushed ice

How to Serve

1. Fill a rocks glass completely with crushed ice.

2. Pour honey whiskey, orange syrup, and just a splash of lemon over ice.

3. Stir gently for 10–15 seconds to chill and lightly dilute.

4. Garnish with an orange peel or a sprig of rosemary.

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A Seasonal Note

Golden Stillness Cocktail

This recipe feels like winter to me—slow, intentional, and a reminder that beauty often comes from what we almost throw away.

It’s the kind of thing I love making on a cold evening while watching a Christmas movie next to a cozy candle.

Enjoy!