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Chocolate Making Adventures Cover

Readers' PhotosChocolate-coated candied orange peel settingMy first ever homemade chocolate

About Chocolate Making Adventures

From cocoa bean to mouth-watering treats...

Make your own chocolate at home.

Most recipes for homemade chocolate involve buying it from the shop then melting it. But what if it’s actual chocolate itself that you want to make?

Thanks to the recent widespread availability of cocoa beans and cocoa butter, chocolate-making has never been easier. You can create it on an ordinary kitchen stove.

Learn to make different kinds of chocolate, then mould it into bars, sweets and even build with chocolate bricks, as you follow Rosen’s quest to become a home chocolatier.

100 pages packed with recipes and tips by chocolate enthusiast Rosen Trevithick and featuring beautiful photographs by Claire Wilson of Live, Life, Explore.

04.11.2015 11:57

Chocolate-Coated Candied Orange Peel Recipe

~ Find Ingredients ~

✔ vegan (use agave instead of honey) . ✔ nut free

It's surprisingly hard to buy candied orange peel, and when I do find it, it tends to be very expensive, given how quickly I can devour it. Fortunately, it can be made at home for a fraction of the price. And it's fruit, so you can pretend to yourself that it's healthy.

Chocolate coated orange

Chocolate coated orange - Photography by Claire Wilson, Live Life Explore

makes 200g (72 pieces)


100g plain or milk chocolate

the peel of three small oranges

2 tbsp honey


1. Cut an orange into eight segments and use a knife to peel out the flesh.

2. Chop the remaining peel into slices, lengthwise.

3. Drop the slices into a pan of water and boil for ten minutes with the lid on.

4. Drain the water.

5. Preheat your oven to 110°C.

6. Refill the pan with just enough boiling water to cover the orange. This time add honey to the water.

7. Boil without a lid until the liquid has reduced to a syrup.

8. Spread the strips on a baking sheet and place in the oven for one hour.

9. Meanwhile, prepare a batch of plain chocolate. It's ready to use once a teaspoon comes out with a thick but smooth coasting.

10. Allow to cool.

11. Line a plate, tray or mat with greaseproof paper.

12. Grab each piece of peel by one end, and dip it in the chocolate. Place carefully on the greaseproof paper.

13. Transfer to the fridge for one hour.

14. Store in the fridge and eat within five days.

Non-fiction by Rosen Trevithick
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Chocolate-coated candied orange peel setting

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