Beautiful slices of the distinctive vermillion blood orange simmer in sugar syrup until they’re chewy and candied, they then get dunked in dark chocolate, and sprinkled with Himalayan Pink Sea Salt…Chocolate Dipped Candied Blood Oranges are beautiful to behold, and even better in your mouth!
All you need is love. But a little chocolate now and then doesn’t hurt.
~~ Charles M. Schulz.
Valentine’s Day is just days away… What are you doing for that special someone in your life? Nothing says “I love you” quite like sweets you’ve made yourself! A gift of your time speaks volumes given the chaos of our lives in 2017. I am honored to join several fantastic bloggers in bringing you some amazing ideas for sweet treats that are sure to bring a smile. 🙂 Find 10 more fabulously romantic sweets recipes at the bottom of the post (just above my recipe)!
If you’ve been reading Beyond Mere Sustenance for any length of time at all, you’ve probably heard me wax poetic about the beautiful blood orange. Texas’ Rio Grande Valley is known for its citrus, and I look forward to these beautiful oranges every year! Just last week, I posted Pressure Cooker Pork Roast With Blood Oranges, and I will have have a Blood Orange and Pisco Cocktail for you next week. If you’re like me, and eat with your eyes, blood oranges take center stage.
So, on to the recipe for my Chocolate Dipped Candied Blood Oranges. They’re not difficult, but they do require a bit of time. This process takes me about 3 hours start to finish, but it’s not all “hands on.” The oranges get sliced about 1/4″ thick, and simmered in simple syrup for about 20 minutes. Carefully arrange them on a wire rack in a warm oven. I have convection, and find the airflow reduces times by about 20%. The orange slices need to be turned every 30 minutes, and flipped every 60 minutes until they are dry and still pliable. Once they are completely cool, the orange slices get dunked in melted chocolate and lightly dusted with salt. I use a Himalayan Pink Sea Salt; feel free to substitute your favorite!
Enjoy these lovely Chocolate Dipped Candied Blood Oranges with a glass of port. What better way to say “I love you?”
Don’t miss a single one of these GORGEOUS Valentine’s Day Sweet Treats:
- Raspberry Triple Chocolate Cheesecake in a Jar from What Should I Make For…
- Double Chocolate Naked Cake from The Sweet Nerd
- Chocolate Tart with Champagne & Truffles from The Road to Honey
- Lemon Cupcakes with Cream Cheese Frosting, Raspberries and White Chocolate Drizzle from Girl Heart Food
- Chocolate Donut Holes with Pomegranate Cream Filling from Seasonal Cravings
- Chocolate Velvet Skillet Cake with Cream Cheese Frosting from No Spoon Necessary
- Swedish Goey Chocolate Cake from Seasons and Suppers
- Chocolate Peanut Butter Porter No-Bake Cheesecake Cups from Beer Girl Cooks
- Roasted Strawberry & Chocolate Hazelnut Panini from Ciao Chow Bambina
- Valentine’s Raspberry Pinwheel Cookies from The Beach House Kitchen
You can follow along on Instagram with the hashtag #vdaysweettreats. Happy Valentine’s Day!
Chocolate Dipped Candied Blood Oranges
Sweet (but not too sweet), chewy, salty, and rich with a dark chocolate coating... Chocolate Dipped Candied Blood Oranges are a perfect treat to share with your Valentine!
- 1 cup sugar
- 3/4 cup water
- 3 blood oranges sliced 1/4" thick; discard ends
- 4 ounce melting chocolate (see notes)
Preheat oven to 180 degrees F. Convection (if you have it) saves time and the air flow dries the orange slices more quickly.
Combine sugar and water in a heavy-bottom pan over medium-low heat. (I like my large cast iron skillet). Stir until sugar is completely dissolved.
Add orange slices in a single layer. The syrup should cover most of the orange slices.
Reduce heat to low, and simmer 10 minutes. Turn the orange slices to cook on the other side. Cook an additional 10 minutes.
Line a baking sheet with waxed paper, then place a wire rack on top. Carefully arrange the orange slices on the wire rack. The wire rack allows for the heat and air flow to come from top and bottom. They dry more evenly.
Place in warm oven. Rotate every 30 minutes or so, and flip them after about an hour. Cook 2 to 2 1/2 until orange slices are firm but pliable, and dry to the touch. They will still be a bit sticky
Allow the orange slices to cool completely. When the orange slices are cooled, slice them in half. This makes them much easier to handle (for the dipper and the eater!).
Dipping the Orange Slices
Melt the chocolate. I use a large ramekin in the microwave, stopping to stir every 30 seconds until it's completely smooth and melted.
Place a sheet of parchment on a baking sheet.
Dip half of each orange slice in the melted chocolate. If the chocolate starts to set up, simply stick it back in the microwave for a few seconds and give it a good stir. Place each on waxed paper or parchment.
After ever 2 or 3, sprinkle or grind a bit of sea salt over top. Just a bit! You want a hint of salt, not a salty orange. If the chocolate is still warm, the salt will stick.
Continue until they're all dipped and lightly salted.
Store in an airtight container with parchment or waxed paper between layers. They will keep in the refrigerator for a few days.
A convection oven circulates air, and aids in the drying process. If you don't have one, though, you just need to be a little more patient. Your drying time will probably be at the 2 1/2 hour end of the spectrum.
You may substitute any orange for this recipe, but you won't have that glorious color!
I used one 4 ounce bar of Ghirardelli Premium Baking Chocolate 60% dark. It works beautifully. There are many types of melting chocolate. Choose your favorite.