Bitter Chocolate Orange Peels

This recipe is so easy and so simple.

Wrap up and give as edible presents or for an unconventional chocolate snack!

Chocolate Orange


  • 2 Large thick orange peels (I used Jaffa)
  • 250g Caster Sugar
  • 100g Dark Chocolate

You can cut your peel however you like. I would suggest that it is no bigger than your thumb. Remove any remaining pith on the peel with a sharp knife or peeler. Pop the peel into a heatproof bowl and cover with boiling water. Let the peel soak for 5 mins. Drain then repeat once more. In a pan add 250ml of water and the caster sugar. Allow the sugar to dissolve and then add the orange peel. Leave to simmer for 10 mins. Remove the peel from the pan and leave to dry over night. Once dried completely, in a bowl melt the chocolate. Dip the orange into the melted chocolate and then rest on greaseproof paper until the chocolate has hardened. There you have it.. Delicious chocolate orange.

Keep in an airtight container for up to 1 week.

Josh’s Chocolate Orange Cake

My boyfriend is constantly scoffing chocolate orange segments, so i decided to make a cake inspired by his favourite chocolate.




200g Self Raising Flour

2 Medium Eggs

200g Caster Sugar

2 Jaffa Oranges (zest of one)

150g Chocolate Chips

250g Unsalted Butter

For the filling

150g Icing sugar

1o0g Unsalted butter

2Tbsp Cocoa power

For the GanacheĀ 

200g Plain Chocolate

150ml Double cream

To Decorate

Chocolate shards

Chocolate orange segments

Pre heat the oven to 160c on a fan setting. Because the cake has so much moisture from the orange juice the cake needs to be slow cooked. Separate the egg whites, whisk till light and fluffy using an electric whisk then put aside. In a separate bowl beat together the egg yolk, sugar, butter,2/3rds orange juice and zest till light and creamy. Sieve in the flour and stir in to the mixture. Add the chocolate chips. Finally add the egg white and stir in gently. (Doing this will make the cake light and fluffy). Add the cake mix to two greased and lined equal sandwich tins (we used two 12 inch sandwich tins). Put in the oven for roughly 30 mins, do the skewer test, if raw cake mix shows leave in the oven for an extra few minuets. Remember the cake is a very moist one so there will be some crumbs on the skewer test and the steam will continue to cook the cake as it is cooling down. Carefully remove the cake from the cake tins, drizzle over the remaining orange juice and leave to cool completely. While the cake is cooling prepare your filling and topping. in a bowl, add the butter, cocoa powder and icing sugar. Beat till smooth. Taste to check if the consistency isn’t grainy and it there is enough cocoa in the mix. Now for the topping! Ganache is a brilliant recipe. Once mastered you can use it to create homemade truffles, cake toppings, chocolate sculptures.. the list is endless. All you need is double cream, good quality chocolate (we used 80% Dark Chocolate) and a non stick milk pan. Break the chocolate up in to a bowl. Bring the double cream to the boil (just before it spills over the sides), pour the double cream over the top of the chocolate and mix until the chocolate had completely melted. Now the cake has cooled fill and assemble. Pour over the ganache and fill in any holes with a pallet knife. Leave to set or if you can’t wait DIG IN!