Chocolate Covered Oranges

5 from 4 votes

Chocolate Covered Oranges

Prepare to have your tastebuds tickled and your cravings satisfied with a treat that combines the zesty, citrusy goodness of oranges with the velvety allure of chocolate. Today, I'm going to show you how to make Chocolate-Covered Oranges — the delightful candy-meets-garnish your kitchen has been missing! 🍫🍊

Prep Time10

Chilling Time15

Total Time25

Course: Appetizer

Cuisine: American

Servings:

Calories: 135kcal

Author: Emily Laurae

Equipment

Bowls
Food safe tweezers or a fork
Parchment Paper
plate or baking sheet

Ingredients

2 Whole Oranges, mandarins or tangerines In slices or segments
Candied Oranges optional
Dehydrated Oranges optional
½ cup Dark Chocolate melted
½ teaspoon Coconut Oil
Optional Garnish flakey sea salt, nuts, zest

Instructions

Line a plate or baking tray with parchment or wax paper before starting. Prepare the orange segments or candied oranges dehydrated orange slices and set aside.
2 Whole Oranges, mandarins or tangerines
Combine dark chocolate & coconut oil together in a small bowl.
½ cup Dark Chocolate, ½ teaspoon Coconut Oil
Dip your orange segments or slices in the chocolate mixture and gently place on the parchment lined baking tray. Garnish with nuts, salt, or zest if you'd like!
Optional Garnish
Place the tray or plate in the fridge or freezer for 30 minutes. Remove from the freezer, and enjoy!

Video

Notes

Expert Tips

Here are some expert tips to help you master the art of making these chocolate orange treasures:

Opt for juicy and flavorful oranges. Navel oranges or blood oranges work well for fresh segments, while thinner-skinned varieties like Seville oranges are great for candied peels. For dried orange slices, choose oranges with firm flesh that can hold their shape during the drying process.
If you're using fresh orange segments or candied peels, it's a good idea to prepare them in advance to allow them to dry. If you're using dried orange slices, ensure they are fully dried and not overly sticky.
Before dipping the orange pieces in chocolate, make sure they are completely dry and at room temperature. Any moisture on the surface can cause the chocolate to seize or become grainy. Pat them gently with a clean towel if needed.
When melting chocolate, use a gentle heat source like a double boiler or microwave in short bursts, stirring frequently. Avoid overheating the chocolate as it can burn or become lumpy. Melt it until smooth and creamy.
Hold each orange segment or slice by its peel or use a fork to dip it into the melted chocolate. Allow any excess chocolate to drip off before placing it on the parchment-lined tray to ensure a thin, even coating.
After dipping the oranges in chocolate, refrigerate them until the chocolate is fully set so the chocolate hardens and adheres well.

Nutrition