Sweet candied blood oranges pair with dark chocolate and a touch of sea salt for a stunning treat perfect for holiday gifts and desserts.
I love making these chocolate dipped candied orange slices with blood oranges — they add a dramatic ruby color and a subtle hint of berry — but the recipe works with any orange or citrus variety.
Why this Chocolate Dipped Candied Orange Recipe Works
- The tart brightness in the citrus is perfectly balanced by the richness in the chocolate.
- The chocolate citrus flavor pairing. Nuf said.
- Finishing with big flaky salt brings out the chocolate flavor and tempers the sweetness of the chocolate, creating the ultimate sweet and salty treat.
- Tempering the chocolate on the stovetop requires no special equipment.
- The recipe is easily adaptable to any type of citrus or kind of chocolate!
These sweet delicacies will look like something you’d get at a fancy shmancy candy store and can be eaten on their own or used as a fancy edible garnish as well!
Well-tempered chocolate sets up with a smooth, lightly glossy finish, and a firm snap every time you bite into these treats.
That blood orange color!!! I love using blood oranges in all sorts of sweet and savory ways. Please check out some of the other recipes using the goodie, such as my Blood Orange & Fennel Salad and this Fresh Herb & Citrus Roasted Salmon.
How to Make this Recipe
Cut the citrus, simmer in sugar water until chewy and candied, dry citrus, melt chocolate, dunk citrus in chocolate, sprinkle flaky sea salt, marvel at your creation and enjoy.
Tart and fragrant citrus combines dreamily with chocolate and sea salt!
Cooks Tips:
- Plan in advance to make these goodies since the drying time is crucial ~ don’t skip it!
- For easy cleaning, place a pan under the cooling rack to catch an excess syrup drippings from the oranges.
- Don’t be lazy and melt the chocolate straight on your stovetop… get your double boiler game on! Put if you’re feeling super lazy a microwave works too…
- Candied oranges can be stored in an airtight container in the refrigerator for up to two weeks.
- Experiment with all sorts of citrus and chocolate!
If ya try this recipe, I'd love to hear about it - leave a comment below and let me know, and tag me on IG, @danielagerson, so I can see too.
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Chocolate Dipped Candied Orange Slices
Ingredients
- 2 blood oranges scrubbed
- 2 cups water
- 1 1/2 cup sugar
- 6 ounces chocolate roughly chopped
- flaky sea salt to tastte
Instructions
- Trim the ends of the blood orange and slice them into ¼” rounds. Carefully remove and discard any seeds.
- Combine water and sugar in a saucepan and bring to a boil, stirring continuously until the sugar has completely dissolved.
- Add the orange slices to the pan in a single layer and bring to a reduce heat. Simmer the slices in the poaching liquid for 1 hour, uncovered, until the slices have become nearly transparent (the poaching liquid will turn a deep pink color).
- Carefully remove blood orange slices with a slotted spoon or tongs and transfer to a cooling rack, placed over a baking sheet to catch any excess syrup drippings.
- Let orange slices dry for 24 hours, uncovered, until they are mostly dry and minimally tacky.
- Set aside a platter or small baking sheet with parchment paper.
- To melt the chocolate, place a heatproof bowl over a pot with simmer water. Make sure the bowl is not touching the water. Stir until chocolate is completely melted, any and smooth. Take off heat.
- Using your hands, dip the dry, candied blood orange slices halfway into the chocolate, so that they are evenly coated on each side. Set aside coated slices onto the parchment paper, then sprinkle with the flaky sea salt (optional).
- Once all of the blood orange slices have been coated, transfer to the refrigerator and allow the chocolate to set for 10 to 15 minutes before serving.Plan in advance to make these goodies since the drying time is crucial ~ don’t skip it!For easy cleaning, place a pan under the cooling rack to catch an excess syrup drippings from the oranges.Don’t be lazy and melt the chocolate straight on your stovetop… get your double boiler game on! Put if you’re feeling super lazy a microwave works too…Candied oranges can be stored in an airtight container in the refrigerator for up to two weeks.Experiment with all sorts of citrus and chocolate!
Notes
- Plan in advance to make these goodies since the drying time is crucial ~ don’t skip it!
- For easy cleaning, place a pan under the cooling rack to catch an excess syrup drippings from the oranges.
- Don’t be lazy and melt the chocolate straight on your stovetop… get your double boiler game on! Put if you’re feeling super lazy a microwave works too…
- Candied oranges can be stored in an airtight container in the refrigerator for up to two weeks.
- Experiment with all sorts of citrus and chocolate!
I seriously cannot get over the gorgeous color of these candied blood oranges! I can go for sweetened fruit dipped in chocolate and topped with sea salt any day! A perfect solution to satisfy a sweet craving!
Yessss!!!! My thoughts exactly and super stoked to hear that Sherri! Thank ya so very much :). And let me know how it goes after ya make them.... I'd absolutely love to hear!
Oh my goodness, these are SO beautiful. What a terrific idea. The color is just gorgeous! You say they can be stored for 2 weeks, but there's no way they'd last that long!
Hehehe... thank ya Katherine! And I guess the 2 weeks was in case you decide to make a triple portion ... :). Really appreciate the super sweet feedback!
These blood oranges look not only beautiful but delicious as well! I swear I drooled a little when I saw your beautiful photos! I can't wait to try your recipe!
You are too kind Elaine! You drooling when ya see my pics is the very best feedback I could possible get :). Thank you so much!!!
I have never had a blood orange. However, I am going to add them to my grocery list and give this a try. I love a good sweet and salty treat.
Yessss!!!! So super stoked to hear that Jacquelyn! And I've love to hear how it goes! Please do let me know after ya make it and thanks so much :).
Oh my goodness, these candied blood oranges sound like the perfect combination of sweet, tart, rich and salty! Almost too much yumminess for one treat... But only just almost. 😉
Hehehe yes exactly *almost* is the key word :). Thanks so much for the super sweet feedback Claire! They are definitely very yummy indeed and I really appreciate it :)!
This is such a marvelous idea and I agree with you, blood oranges are beautiful. I think I would eat every one of those. Chocolate with citrus and just a touch of salt. My mouth is watering. I'm putting blood oranges on my grocery list.
Hehehe Marisa thanks so much and stoked to hear your adding blood oranges to your grocery list! Their vibrant color def helps me get through these dark & chilly winter months. Love that your mouth is watering from this post + happy candied citrus making!
Citrus matches so well with chocolate and you prove that point with this recipe! Looks so good.
My thoughts exactly Sharon! Thanks so much for the super sweet feedback... I really appreciate it :).
Wow, what a great looking snack! I love the vibrant color of those gorgeous blood oranges. I’ll have to try this out for sure
Thank ya so much Karyl! Really appreciate the feedback! And please let me know how it goes after ya make them... I'd absolutely love to hear :).
This is a total treat for all us citrus lovers .. I've never thought of dipping candied blood oranges in chocolate. Sounds so so good, definitely making these
Awesome Alisha! So super stoked to hear that! Thanks so much for the feedback :). And please let me know how it goes after ya make them... I'd absolutely love to hear!
These look beautiful, Daniela!
I've always wanted to try my hand at candying orange slices and I think you just convinced me. Thank you for sharing this recipe!
Absolute pleasure and so super stoked to hear that!!! The very best feedback I could ever get is indeed inspiring folks to start cooking :). Please let me know how it goes when ya make them... I'd absolutely love to hear!
Love this..can I put them in my dehydrator?
Sure! I don't have one which is why I used my oven at very low heat but a dehydrator can definitely work as well :).