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. How do you feel about orange and chocolate?
It is quite possibly my favorite chocolate pairing. Case in point, this orange bundt cake with chocolate glaze and orange pistachio chocolate chunk 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) throughout my life, I’ve come to realize that not everyone feels the same way about it.
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. Today we’re mixing things up by using seasonal blood oranges. The color is unbeatable. They also offer a wonderful tartness that navel oranges do not.
Blood oranges develop their beautiful crimson color and blood-colored flesh when the citrus fruit ripens at low temperatures at night.
Due to their growing popularity, blood oranges are becoming more readily available at basic grocery stores. Since they are seasonal, you are most likely to find them in the fall and winter months. They are worth seeking out!
Although these candied blood orange slices require planning (they need to simmer in the simple syrup for an hour and require a dry time of at least 24 hours), they are simple to make, unlike other candied fruit.
They make a wonderful edible gift and are perfect for snacking on during the holidays. You can even add a nice sprinkle of Maldon sea salt for good measure. I preferred these without salt, but this is a personal choice and totally up to you.
Oh, and fun little blood orange fact?
Candied Blood Orange Slices with Dark Chocolate
Ingredients
Candied Blood Orange Slices:
- 2 blood oranges scrubbed well
- ¾ cup (150g) granulated sugar
- 2 cups (480 mL) water
- 2 tablespoons (30 mL) light corn syrup
Decoration:
- 4½ ounces (130g) bittersweet chocolate chopped roughly*
- Maldon salt optional
Instructions
- Trim the ends of the blood oranges, then slice them horizontally into ¼-inch thick slices. Carefully remove and discard any seeds.
- Combine the sugar, water, and light corn syrup in a wide, deep skillet (preferably 10-inches in diameter) and bring to a boil, whisking continuously until the sugar has dissolved completely.
- Add the blood 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 rimmed sheet pan 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 set 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.
Assembly:
- Set aside a platter or small baking sheet lined with parchment paper. Cut the chocolate into large chunks and place in a heat-proof bowl. Microwave in 25 to 30 second intervals, stirring with a spatula after each interval, until the chocolate has completely melted and is shiny and smooth.
- Using your hands, dip the 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 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.
- Storage: Store chocolate covered blood orange slices in a container, separate each layer with parchment paper to prevent sticking, in the refrigerator for 2 to 3 weeks. Since the chocolate coating is not tempered, this will ensure the chocolate does not melt. If you choose not to dip them in chocolate, the candied blood oranges can be stored in an airtight container (preferably with a silica gel packet to help absorb excess moisture) at room temperature for 1 to 2 weeks.
Tips for Success:
- I love to use 72% bittersweet chocolate from Trader Joe’s, as it is ver affordable and tastes great. Feel free to substitute with semisweet chocolate; however, the contrast of the bitter chocolate paired with the sweet candied fruit is wonderful.
- Chocolate coated candied oranges can be stored in an airtight container in the refrigerator for 2 to 3 weeks.
40 Comments on “Candied Blood Orange Slices with Dark Chocolate”
Oooh. Yum. Will definitely try these. Blood oranges are still a bit of a rarity here in the South of Aotearoa/ New Zealand but l was super excited to actually find some in my local fruit and vege shop – so excited in fact that l let out a little accidental yelp of joy and now a few customers and staff think l’m a bit touched. Not that that will stop me.
Is it possible to make the simple syrup without the Corn Syrup? It’s not a particularly common ingredient here so is expensive and not something l use.
Thanks.
Can I use my dehydrator to dry them instead of letting them air dry?
This would only work if you’re using it at the absolute lowest temperature (85) for a short period, as these are covered in sugar syrup and it could become a mess. These are not supposed to dry or become brittle, just become less tacky to the point where you can dip them in chocolate.
I’m so excited to make these for Christmas, and I’d love to give them as gifts. To do a large batch, say double the recipe, do you think I could reuse the syrup (take out the first batch of slices and add another directly in the same syrup)?
Thanks for the recipe and the advice!
Hi Sara! Yes, you might want to strain it through a fine mesh sieve (just in case!), but you should be able to do this as long as it hasn’t reduced significantly or gotten too thick. You could always add a touch more water/sugar (same ratio as in recipe) if needed. Hope this helps!
Can you freeze them and if so with or without chocolate.
Honestly, I think you could probably freeze them both ways (might be better without the chocolate though) – but freezing isn’t ideal?
These are gorgeous! I would like to make them ahead of time, how long will they last and stay fresh?
I totally burned my first batch. 🙁 They’re also stuck to the cooking rack. Will they let up after they’ve dried? Is there a trick to this? I’m not giving up – batch 2 is simmering as I type.
Burned? Did the sugar mixture completely evaporate? Yikes. Sorry about that. If they’re stuck, it could simply be due to the burning of the sugar. They will stick a bit and be very tacky until they’ve dried more, but if they’re on a rack, they really shouldn’t stick that badly once they’re ready to be dipping in the chocolate.
Can you substitute the corn syrup with sugar or honey?
You might be able to get away with honey, but the reason behind the corn syrup is to prevent crystallization of sugar. It serves a purpose, so sugar is not a good substitute for this. Hope this helps. Sorry I can’t be more specific, but I can’t test every substitution idea. I personally would not make any changes.
I’m going to make these today to have on my Christmas cheese board. Orange is my favorite chocolate addition, so I know I’ll love these. I even drink orange juice alongside chocolate instead of milk.
Wonderful!
Hi! beautiful photos and blog, do you think the candying process would work with a sugar substitute? x
Hey Nola! Do you mean maple syrup, agave, or honey? Or an artificial sugar sweetener? I don’t recommend the latter – but it probably is possible to use a natural sugar substitute. I haven’t done it before, so it’s hard to say – as the ratio would probably change. I found this post, which might help? But I haven’t tested it this way, so it’s hard to say – I wish I could be more helpful. http://simplysugarandglutenfree.com/candied-orange-peel/
Omg thank you so much for your reply, I’ll give that website a go! xx
A suggestion for the left over liquid. Use it as a simple syrup substitute for a blood orange margarita or other drink.
I just stumbled across your blog post on pinterest! I have a case of blood oranges in my fridge right now! I’m making the candied slices as I type this. Thanks so much for sharing! Is it just me or does anyone else get the urge to make a cocktail with the poaching liquid?!
Thank you so much! And oh my gosh – that sounds fantastic! I would just maybe taste it to make sure it isn’t too bitter from the rinds? But either way, I think you could definitely repurpose it! Thanks for sharing such a fantastic idea! And please let me know how they turn out 🙂
They turned out beautifully so far! I’m dipping them in chocolate later today to take to a food swap. The liquid has a very slight bitterness but it isn’t off putting at all. I mixed it with some club soda and a bit of spiced rum. Since the spiced rum I have is very vanilla forward it was superb!
Oh AWESOME!! Thank you so much for sharing! <3
I just saw these on facebook and I couldn’t stop staring! How gorgeous are these blood oranges! And dipping them in chocolate is just genius! Pinned! <3
Can the syrup be reused again to candy more slices or should I start fresh!?
Hi Courtney, I would taste it and make sure it does not taste bitter from the pith. If it isn’t too cloudy or bitter, you can definitely use it again in a short time frame for candying more slices. I would probably only repurpose it once because it will concentrate over time. It should be refrigerated for storage. Alternatively, you can always use the leftover syrup for cocktails or brushing a cake, like a simple syrup! Hope this helps.
I’m totally with you. I too LOVE the orange/chocolate combo. I recently met quite a few people who hate it and I just don’t GET IT. The vibrant blood orange color makes these candied chocolate covered slices look so decadent. Love love love!
I’d only ever had bad quality chocolate + fake orange together and hated it…but recently I had the GOOD STUFF and now I’m obsessed. These candied blood orange slices are out of this world. Really…pretty infatuated with them!
I just spent a good half hour pinning all your photos – they are gorgeous! I’m so glad I found your blog, because I can’t wait to see what you make next. I also recently made candied blog orange slices, and I love your addition of the chocolate. Can’t wait to try this out.
So delicious!! Thanks for the recipe!
These are absolutely gorgeous!! I have to snag some blood oranges before the (lamentably short) season passes me by! And chocolate + orange is seriously delicious…it’s one of my boyfriend’s favorites as well. I had to go to 6 different stores at Christmas to find some of those candy chocolate oranges for him. I’ll have to make these for him!
OK, now I know what I’m doing with those last two blood oranges in my fridge. I love chocolate and orange, and these look great. Thank you so much for this recipe. By the way, have you ever done it with regular oranges? Seems like that would work too, for when blood oranges are out of season.
Oh my these are sooo beautiful. I love chocolate and orange together but only with certain things, it defo isn’t my fave combo but I can totally love these oranges!
I’ve been on a citrus kick and can’t wait to try these beauties out! Looks so good!
These were so tasty – I’m glad we got to try them!
I love candied citrus. Even better with that chocolate dunk – YUM!
These are so beautiful and I’m sure would make a wonderful gift!
“Yes!!” on the combo of orange and chocolate, especially with dark chocolate and sea salt! There is this amazing chocolate bar you have to try – it is the Vosges Blood Orange and Caramel Bar. It also contains Campari. It will set you free. I could easily eat two in a row. 🙂 I was planning on making a citrus salad with my blood oranges, but I just might make a detour and do this. YUM!
What a fantastic, not to mention gorgeous, idea! This is going to be the perfect sweet treat for my mountain getaway this weekend with my hubby.
Beautiful! I kind of love the chocolate and orange combo, too. Anything this pretty has to be delicious, right?
I guess it’s blood orange day for us!! 🙂
Love how pretty these are!