Chocolate Dipped Orange Slices
Candied orange slices coated in rich dark chocolate make an easy, elegant snack or appetizer. Naturally sweet, fiber-rich, and heart-healthy, these chocolate-dipped oranges are perfect for entertaining, gifting, or enjoying as a guilt-free treat any time of day.
Equipment
- 1 Large Pot
- 1 Wire Rack
- 1 Baking Sheet
- Parchment paper or silicone mat
- 1 double boiler or heatproof bowl
- Tongs or fork for dipping
Ingredients
- 2 medium oranges
- 2 cups water
- 2 cups granulated sugar
- 3 ounces dark chocolate
Instructions
- Prepare the Oranges: Wash the oranges thoroughly under cool running water to remove any dirt, wax, or residues. Trim both ends of each orange and discard them. Using a sharp knife, carefully slice the oranges into even ¼-inch thick rounds, ensuring the slices are uniform for even cooking.
- Make the Simple Syrup: In a large, heavy-bottomed pot, combine 2 cups of water with 2 cups of granulated sugar. Place over medium-high heat and stir occasionally until the sugar is fully dissolved and the liquid begins to shimmer. This creates a smooth simple syrup that will candy the orange slices evenly.
- Cook the Orange Slices: Once the syrup reaches a gentle boil, carefully add the prepared orange slices to the pot in a single layer if possible. Reduce the heat to medium-low so the liquid barely simmers. Allow the slices to cook slowly, turning them gently at least once during cooking to ensure they become translucent on all sides. This process typically takes 40–60 minutes depending on the thickness and size of the slices.
- Cool and Dry the Oranges: Using tongs or a slotted spoon, carefully remove the orange slices from the syrup. Arrange them on a wire rack set over a baking sheet lined with parchment paper or a silicone mat. Make sure slices are not overlapping to allow air circulation. Leave them to cool completely for at least 2 hours, or for best results, allow them to dry overnight until firm to the touch.
- Melt the Chocolate: Set up a double boiler or a heatproof bowl over a pot of simmering water. Add the dark chocolate (3 ounces) to the bowl and gently stir as it melts, ensuring it does not overheat or burn. Stir continuously until the chocolate is completely smooth, shiny, and fluid.
- Dip the Orange Slices: Holding each cooled orange slice by the edges, dip half of it into the melted chocolate, allowing any excess to drip back into the bowl. Place the dipped slices carefully on a parchment-lined baking sheet or silicone mat, ensuring the chocolate-coated side is facing up.
- Harden the Chocolate: Let the chocolate set at room temperature for at least 1 hour, or until firm to the touch. For quicker results, you may refrigerate the slices for 15–20 minutes, but be mindful that condensation may form if stored immediately in a cold environment.
- Store and Enjoy: Once the chocolate has fully hardened, store the chocolate-dipped orange slices in an airtight container. They can be kept at room temperature for up to 1 week or refrigerated for up to a month. Serve as an elegant snack, a cocktail garnish, or a sweet addition to dessert platters.
Notes
- Use fresh, firm oranges with thin skin for the best candying results. Thick-skinned oranges can take longer to become translucent and may have a slightly bitter peel.
- Slice oranges evenly, about ¼-inch thick, so they cook uniformly and candy consistently.
- Monitor the syrup closely during cooking; it should barely simmer, not boil vigorously, to prevent caramelization or burning.
- Dark chocolate with 60–70% cocoa content provides a rich, slightly bitter contrast to the natural sweetness of the oranges. Avoid overly sweet chocolate, which can overpower the citrus flavor.
- Patience is key: letting the orange slices dry fully before dipping ensures a clean chocolate coating and longer shelf life.
