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.
👩🏻🍳 Tamara Talks - About Blood Oranges and Valentine's Day
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."
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- blood oranges - Of course you can substitute other oranges, but you won't get that gorgeous color!
- melting chocolate - My "go to" chocolate is Ghirardelli's dark dipping chocolate, but you can use your favorite.
- sea salt - I love fine Himalayan pink sea salt for this candy recipe.
- Prepare the blood oranges - 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.
- Dry the blood oranges - 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 ½ hours until orange slices are firm but pliable, and dry to the touch. They will still be a bit sticky.
- Halve the oranges - 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
- Prepare the chocolate - Melt the chocolate. I use a large ramekin in the microwave, stopping to stir every 30 seconds until it's completely smooth and melted.
- Dip the oranges - 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 every 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.
- Serve - 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 be2 ½ to 3 hours.
You may substitute any orange for this recipe, but you won't have that glorious color!
What kind of chocolate should I use? 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.
How do I store my chocolate dipped candied blood oranges? Store in an airtight container with parchment or waxed paper between layers. They will keep in the refrigerator for a few days.
🌡️ Useful Stuff
Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊
🍷 Pairing Suggestions
Enjoy these lovely Chocolate Dipped Candied Blood Oranges with a glass of port. What better way to say "I love you?" Keep scrolling for more yummy Valentine's Day recipes!