Candied Blood Orange Slices with Dark Chocolate
Homemade candied blood orange slices dipped in dark chocolate! These delicious, deceptively easy candies make the perfect homemade gift for the holidays.
I have a very, very important question to ask all of you. Depending on what your answer is, we can still be friends, ok?
Here we go..how do you feel about orange and chocolate…together? I ask this, because it is quite possibly my favorite chocolate pairing in the whole wide world. Case in point, these chewy cookies. More so than raspberry, caramel, or any other ingredient that instantly comes to mind when you think of chocolate.
But as infatuated as I’ve been with anything chocolate orange (first it was Terry’s milk chocolate orange balls growing up, and now I’m slightly more spoiled) over the past 27 years of my life, I’ve also come to realize that it is a love-hate thing.
As in, I know or have met many people that totally don’t get it, and well..sort of despise it? WHYYYY?!
Well, I’ve decided to hell with that. I am officially on a mission to force everyone to love it as much as I do, so today we’re making candied blood orange slices dipped in silky, bittersweet chocolate!
Chocolate covered candied orange slices are very traditional, but I decided to mix things up by using blood oranges instead–and let’s just say, I loved them. The color was unbeatable, and the blood oranges offer a wonderful tartness that can’t compete with navel oranges.
Thankfully, blood oranges have finally arrived and are available in most supermarkets right now. Trader Joe’s, and even my basic grocery store are carrying them in little bags at the moment. They are worth seeking out!
These seriously might be one of my most favorite recipes/desserts/candies that I’ve shared on the blog, well, ever! Although these candies require a bit of planning (they need to simmer in the candying liquid for an hour, and need to dry for a minimum of 24 hours), they are very simple to make, unlike other candied fruit.
They would make a wonderful hosting gift, are perfect for snacking, and could even make a great belated Valentine’s Day candy!
If you’re a fan of the sweet, salty combination, you can even add a nice sprinkle of Maldon sea salt for good measure! At the end of the day, I actually preferred these without salt, but it is totally up to you and they taste great either way.
Oh, and fun little blood orange fact? The beautiful, maroon color of blood oranges develops when the the fruit ripens at low temperatures at night time.
Candied Blood Orange Slices with Dark Chocolate
Candied Blood Orange Slices:
- 2 blood oranges, scrubbed
- 3/4 cup granulated sugar
- 2 cups water
- 2 tablespoons light corn syrup
- 4.5 ounces bittersweet chocolate, chopped roughly*
- Malden sea salt (optional)
- Trim the ends of the blood oranges, then slice them into 1/4″ thick slices. Carefully remove and discard any seeds.
- Combine the sugar, water, and light corn syrup in a very wide, deep skillet and bring to a boil, whisking continuously until the sugar has completely dissolved.
- Add the orange slices to the pan in one single layer, and bring to a low simmer. Simmer the slices in the poaching liquid for 1 hour, uncovered, or until the slices have become nearly transparent (the poaching liquid will turn a deep pink color). Meanwhile, set aside a large baking sheet lined with a cooling rack.
- Once the slices are transparent, transfer them carefully with tongs from the poaching liquid, allowing any excess syrup to drip back into the pan, and place onto the cooling rack, laying them out flat to dry.
- Allow the candied orange slices to dry, uncovered, for a minimum of 24 hours, or until they are mostly dry, and minimally tacky.
- Set aside a platter or small baking sheet with parchment paper. Cut the chocolate into large chunks and place in a heatproof bowl. Microwave at 25-30 second intervals (stir with a spatula after each interval) until the chocolate has completely melted, and is shiny and smooth.
- Using your hands, dip the dry, candied blood oranges slices halfway into the chocolate, ensuring they are evenly coated on each side. Set aside onto the parchment, then sprinkle with Maldon sea salt (if using). Once all of the blood orange slices have been coated, transfer to the refrigerator and allow the chocolate to set for 10 to 15 minutes before serving.
I love to use 72% bittersweet chocolate from Trader Joe’s, as it is cheap and tastes great! Feel free to substitute with semisweet chocolate; however, I loved the contrast of the bitter chocolate paired with the sweet candied fruit. Candied oranges can be stored in an airtight container in the refrigerator for up to two weeks.
Inspired by Martha Stewart.All images and text © .
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