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Candied Blood Oranges Dipped in Chocolate with Flaky Sea Salt make an unforgettable homemade treat with a jewel-toned presentation. Chewy tart slices of blood orange get candied until their natural sweetness shines, then dipped in glossy pools of dark chocolate and finished with a flourish of delicate sea salt. This is a showstopper for holiday gifts or a beautiful sweet bite to serve alongside after-dinner tea. Every piece balances tangy citrus and richness with a gentle salty crunch.
These candied oranges quickly became my go to edible gift. The first time I made them was for a friend’s birthday box and she still raves about the combination. Their beautiful color and surprising depth of flavor always wow everyone.
Ingredients
- Blood oranges: choose firm fruit with deep red blush and smooth glossy skin for bold flavor and color
- Sugar: regular white sugar gives the cleanest syrup and clarity to the finished candy
- Water: use filtered water for the most pure flavor and prettiest transparent slices
- Chocolate: bittersweet or dark chocolate works best look for high quality bars with at least sixty five percent cocoa for richness without overpowering the oranges
- Flaky sea salt: Maldon or similar scattered crystals add a gentle crunch and enhance both citrus and chocolate
Instructions
- Slice the Oranges:
- Trim off both ends of the blood oranges and cut them into quarter inch thick slices. Remove any seeds with the tip of your knife to keep the candy smooth and pleasant to eat.
- Make the Simple Syrup:
- Combine water and sugar in a medium saucepan. Stir constantly over medium heat until all the sugar dissolves and the syrup clears to ensure your oranges candy evenly without crystallizing bits.
- Poach the Oranges:
- Arrange the orange slices in a single layer in the syrup. Lower the heat to a gentle simmer and cook for sixty minutes uncovered flipping the slices halfway through so each absorbs the syrup and turns beautifully translucent. The syrup will deepen to a rich pink.
- Dry the Candied Oranges:
- Lift each slice gently with tongs or a slotted spoon. Lay the wet slices on a cooling rack set over a baking sheet to catch sticky drips. Let the oranges dry in a cool spot for twenty four hours so the surface becomes mostly dry and no longer tacky. This step is critical to get a crisp chocolate coating later.
- Melt the Chocolate:
- Fill a small pot with an inch of water and bring it to a simmer. Place chopped chocolate in a heatproof bowl and set it over the pot without touching the water. Stir until completely melted and velvety for the smoothest dipping. Do not rush this step by microwaving unless absolutely necessary as slow melting yields the best texture.
- Dip and Decorate:
- Once the orange slices are dry dip each one halfway into the melted chocolate using clean hands or kitchen tongs. Let excess chocolate drip back into the bowl for an even layer. Arrange the dipped slices on parchment paper and sprinkle immediately with a pinch of flaky sea salt while the chocolate is still soft.
- Set and Store:
- Transfer the finished oranges to the refrigerator until the chocolate is firm about fifteen minutes. Serve or store in an airtight container in the fridge where they stay chewy and delicious for up to two weeks.
My personal favorite part is watching the oranges turn nearly transparent as they simmer. My daughter and I love to sneak one fresh off the rack before the chocolate even goes on. The aroma of blood orange syrup will fill your whole kitchen and feels so festive.
Storage Tips
Store candied blood oranges dipped in chocolate in an airtight container lined with parchment paper in the refrigerator. They keep beautifully for up to two weeks so you can make them well ahead of event days or holidays. For best flavor bring to room temperature before serving.
Ingredient Substitutions
If you do not have blood oranges experiment with Meyer lemons Cara Cara oranges or regular navel oranges for different color and flavor. You can swap dark chocolate for milk if you prefer a sweeter result. Try smoked salt or pink Himalayan salt for a fun twist.
Serving Suggestions
Serve these gorgeous slices with after dinner espresso or as an edible gift in cellophane bags. They make a striking topping for cakes cheesecakes or ice cream bowls. For a fun grazing board pair with roasted almonds and candied ginger.
Cultural and Seasonal Adaptations
Candied citrus is a classic treat in Mediterranean and Californian cuisine. Blood oranges have a short winter season usually December to March so make a batch for Lunar New Year or Valentine’s Day. For summer try this method with thinner skinned lemons or even limes.
These candied blood oranges will delight anyone who tries them. Their jewel like appearance and unforgettable taste truly make them a gift worth sharing.
Common Recipe Questions
- → How do I prevent the orange slices from becoming too soft?
Simmer the slices gently and avoid overcrowding in the pan. Allow them to dry fully on a rack to achieve the perfect chewy texture.
- → Can I use other types of citrus for this method?
Yes! Try Cara Cara or regular oranges, lemons, or even grapefruit for a creative twist.
- → What kind of chocolate works best?
High-quality dark chocolate with at least 60% cacao adds a rich flavor that balances the sweet citrus.
- → How should I store the finished candies?
Keep them in an airtight container in the fridge for up to two weeks for maximum freshness.
- → Is it necessary to use a double boiler for melting chocolate?
Yes, a double boiler melts chocolate gently and evenly, preventing scorching. A microwave can work as well for convenience.