Chocolate Covered Candied Orange Slices

There’s something magical about the way citrus and chocolate come together. One bite of these Chocolate Covered Candied Orange Slices and you get everything at once — bright, zesty sweetness from the orange, a tender chewy bite from the candying process, and a rich, velvety finish from the dark chocolate. They look stunning, taste incredible, and come together with just a few ingredients. Trust me, you’re going to love every glossy, citrusy bite.

Behind the Recipe

This recipe brings back memories of holiday markets where candied fruits hung like little jewels under twinkling lights. I remember tasting my first chocolate dipped candied orange as a kid, completely mesmerized by that mix of bitter peel, sugary syrup, and smooth chocolate. Recreating them at home felt like unlocking a tiny piece of nostalgia, and now I make them whenever I want something simple yet impressive. Plus, your kitchen fills with an incredible citrus aroma that feels like sunshine.

Recipe Origin or Trivia

Candied citrus has been around for centuries, especially in Mediterranean and European kitchens. Candying fruit was originally a way to preserve fresh produce through winter. Pairing these slices with chocolate is a modern twist inspired by classic French confiserie traditions. The technique is simple, timeless, and still one of the best ways to turn humble oranges into an elegant treat.

Why You’ll Love Chocolate Covered Candied Orange Slices

Here’s why this recipe becomes an instant favorite:

Versatile: Serve them as gifts, desserts, toppings, or snacks.

Budget-Friendly: Only four ingredients and big flavor.

Quick and Easy: Simple simmering and dipping, no complicated steps.

Customizable: Use different chocolates, sprinklings, or citrus varieties.

Crowd-Pleasing: They look fancy but are incredibly easy to make.

Make-Ahead Friendly: They store beautifully and taste even better the next day.

Great for Leftovers: Perfect for adding to baked goods or snack boards.

Chef’s Pro Tips for Perfect Results

A few small tricks make a big difference:

• Slice oranges evenly to ensure consistent candying.
• Simmer gently, don’t boil — boiling turns them bitter.
• Let slices dry overnight for the best texture.
• Melt chocolate slowly to keep it glossy.
• Dip only half the slice for a beautiful contrast and easy handling.

Kitchen Tools You’ll Need

Just a handful of tools help bring this recipe together:

Sharp Knife: For clean, even orange slices.

Saucepan: To simmer sugar syrup and candy the oranges.

Cooling Rack: Helps the slices dry evenly.

Parchment Paper: Keeps the dipped slices from sticking.

Small Bowl: For melting the chocolate.

Ingredients in Chocolate Covered Candied Orange Slices

These four ingredients create something truly magical:

1. Oranges: 4 large. Bright, juicy, and the star of the show.
2. White Sugar: 2 cups. Turns into the syrup that candies the slices.
3. Water: 2 cups. Forms the base of the simple syrup.
4. Dark Chocolate: 50g. Adds rich, luxurious contrast to the sweet citrus.

Ingredient Substitutions

Swap as needed without losing the charm:

Dark Chocolate: Use milk or white chocolate for a sweeter flavor.

Oranges: Try blood oranges, mandarins, or even lemons.

White Sugar: Raw sugar also works but may darken the syrup.

Ingredient Spotlight

Oranges: Their peels soften, sweeten, and turn glossy during candying, giving a wonderful texture and bright citrus aroma.

Dark Chocolate: Its slight bitterness balances the sweetness perfectly, creating a sophisticated finish.

Instructions for Making Chocolate Covered Candied Orange Slices

This recipe feels like a fun little project. Here’s how to make it:

1. Preheat Your Equipment:
   Set up a cooling rack over parchment paper so you’re ready to dry the slices.
2. Combine Ingredients:
   In a saucepan, add water and sugar. Heat gently until the sugar dissolves completely into a syrup.
3. Prepare Your Cooking Vessel:
   Keep the syrup at a low simmer. Add the orange slices in a single layer.
4. Assemble the Dish:
   Let the oranges simmer gently for 45 to 60 minutes until translucent, turning occasionally.
5. Cook to Perfection:
   Remove slices carefully and place them on the cooling rack. Let them dry for several hours or overnight.
6. Finishing Touches:
   Melt dark chocolate in a small bowl. Dip each slice halfway, letting excess drip off. Place onto parchment.
7. Serve and Enjoy:
   Once set, enjoy as snacks, gifts, or elegant dessert garnishes. They’re worth every sweet, glossy bite.

Texture & Flavor Secrets

Slow candying softens the peels until tender and chewy, while the syrup infuses sweetness through every slice. Drying helps them become slightly tacky, perfect for holding the chocolate. Then the chocolate adds crispness and richness — a perfect balance of citrus brightness and deep cocoa flavor.

Cooking Tips & Tricks

A few helpful reminders:

• Turn slices gently to avoid tearing.
• Add a splash of vanilla or cinnamon to the syrup for extra aroma.
• Let slices dry completely before dipping, or chocolate may not stick well.

What to Avoid

Keep things smooth by avoiding these pitfalls:

• Don’t boil the syrup: It toughens the peel.
• Don’t rush drying: Damp slices won’t dip cleanly.
• Don’t overheat chocolate: It can seize and lose shine.

Nutrition Facts

Servings: 12–16 slices
Calories per serving: 80

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour plus drying time

Make-Ahead and Storage Tips

These slices are wonderful make-ahead treats. Candy them the night before and dip the next day. Store in an airtight container for up to a week. Keep them cool to prevent the chocolate from softening. They also travel beautifully, making them great for gifting.

How to Serve Chocolate Covered Candied Orange Slices

They shine on dessert platters, charcuterie boards, or as elegant garnishes on cakes and cocktails. You can also enjoy them straight from the fridge or pair them with a cup of coffee or tea.

Creative Leftover Transformations

Turn extras into something new:

• Chop and fold into muffin or cookie batter.
• Top yogurt, ice cream, or granola.
• Melt into a chocolate bark for a citrus twist.

Additional Tips

A few final touches make them even better:

• Sprinkle flaky salt on the chocolate before it sets.
• Dip fully for a richer treat.
• Use tempered chocolate for maximum shine.

Make It a Showstopper

For ultimate wow factor:

• Arrange slices like flower petals on a plate.
• Dust them lightly with icing sugar.
• Drizzle extra chocolate over the top in thin lines.

Variations to Try

Get creative with these twists:

• Spiced Orange Slices: Add cloves or star anise to the syrup.
• White Chocolate Drizzle: Bright and sweet.
• Candied Blood Oranges: Stunning color and flavor.
• Ginger-Infused Syrup: Adds warmth and depth.
• Full Dip Version: Coat the entire slice for candy-like sweetness.

FAQ’s

1. Do I need to peel the oranges?

No, the peel candies beautifully and becomes tender and sweet.

2. Can I use other citrus fruits?

Yes, lemons, blood oranges, and mandarins all work well.

3. How long do they need to dry?

At least 6 hours, but overnight gives the best texture.

4. Why are my slices bitter?

They may have boiled too hard. Keep the syrup at a gentle simmer.

5. Can I use more chocolate?

Absolutely — dip them fully if you love chocolate.

6. How do I store them?

Keep in an airtight container for up to a week.

7. Can I freeze them?

Freezing isn’t recommended because the chocolate may bloom.

8. Do I need a thermometer?

No, this syrup doesn’t require temperature monitoring.

9. Should I remove seeds?

Yes, remove any seeds before candying for better texture.

10. Can kids help make this?

Yes, with supervision. The dipping part is especially fun.

Conclusion

Chocolate Covered Candied Orange Slices are simple, stunning, and packed with flavor. With just a few ingredients and a bit of patience, you get a treat that feels both nostalgic and luxurious. Give them a try — your kitchen will smell incredible, and every slice will feel like a little piece of sunshine.

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