Candied Blood Oranges Dipped Chocolate (Print-Friendly Format)

Sweet blood oranges and dark chocolate come together with a hint of flaky sea salt for irresistible homemade confections.

# Ingredients You’ll Need:

→ Candied Blood Oranges

01 - 2 blood oranges, scrubbed
02 - 480 ml water
03 - 300 g granulated sugar

→ Chocolate Coating

04 - 170 g dark chocolate, roughly chopped

→ Finishing Touch

05 - Flaky sea salt, to taste

# How to Make It:

01 - Trim the ends of each blood orange and slice crosswise into 6 mm rounds. Remove and discard any seeds.
02 - Combine water and granulated sugar in a saucepan. Bring mixture to a boil, stirring until sugar fully dissolves.
03 - Arrange orange slices in a single layer in the simmering syrup. Reduce heat and gently simmer uncovered for 60 minutes, until slices are nearly translucent and syrup is deeply colored.
04 - Using a slotted spoon or tongs, carefully transfer candied orange slices to a cooling rack set over a baking tray to catch syrup drips. Allow slices to air-dry uncovered for 24 hours until mostly dry and minimally tacky.
05 - Line a platter or small baking sheet with parchment paper. Set aside.
06 - Place chopped chocolate in a heatproof bowl set over a pot of gently simmering water without letting the bowl touch the water. Stir until chocolate is melted and smooth, then remove from heat.
07 - Dip the dried orange slices halfway into the melted chocolate, shaking off excess. Arrange dipped slices on prepared parchment. Immediately sprinkle with flaky sea salt as desired.
08 - Transfer the dipped slices to the refrigerator for 10–15 minutes until chocolate is fully set before serving.

# Extra Tips:

01 - Drying the orange slices thoroughly is essential for proper texture; plan ahead for the 24-hour drying period.
02 - Placing a pan under the cooling rack will catch syrup drips and ease the cleanup process.
03 - A double boiler is preferred for melting chocolate to prevent scorching; a microwave is a quick alternative but requires caution.
04 - Candied oranges keep well in an airtight container in the refrigerator for up to two weeks.
05 - You can substitute other citrus varieties or experiment with different chocolates for variations.

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