Indulge in Homemade Dark Chocolate Dipped Candied Blood Orange Slices: A Gourmet Holiday Treat & Edible Gift
There are some flavor combinations that simply transcend, creating a symphony for the taste buds that is greater than the sum of its parts. For many, that magical pairing is orange and chocolate. It’s a classic for a reason, but when elevated with the vibrant, seasonal beauty of blood oranges and the luxurious depth of dark chocolate, it becomes truly unforgettable. These homemade candied blood orange slices, lovingly dipped in silky bittersweet chocolate, are not just a treat; they’re an experience – and they make an absolutely perfect, thoughtful gift for any occasion, especially during the festive holiday season.
If you’ve ever doubted the harmonious marriage of citrus and cocoa, prepare to have your mind changed. I confess, orange and chocolate is quite possibly my all-time favorite chocolate pairing. It surpasses the popular allure of raspberry, the comforting sweetness of caramel, or any other flavor that typically comes to mind alongside chocolate. My love affair with this combination started young, with simple milk chocolate orange balls during childhood, and has only deepened and evolved over the years, leading me to more refined delights like this very recipe. While I’ve encountered those who don’t share my fervent enthusiasm, I’ve decided it’s my mission to win everyone over!
Why Blood Oranges Are the Secret Ingredient for Superior Candied Citrus
Traditional chocolate-covered candied orange slices are a beloved confection, but we’re taking things up a notch by featuring the stunning blood orange. These exquisite citrus fruits bring an unparalleled visual appeal and a distinct flavor profile that sets them apart. Their deep crimson hue, which ranges from blush pink to a rich, almost purple-red, is absolutely unbeatable. This dramatic color is not just skin deep; it permeates the flesh of the fruit, creating a breathtaking contrast when thinly sliced and candied. Beyond their striking appearance, blood oranges also offer a wonderful, complex tartness that is often missing from more common navel oranges. This tartness is crucial, as it beautifully balances the sweetness of the candying syrup and the richness of the dark chocolate, preventing the final treat from being overly saccharine.
The Magic Behind the Color and Flavor
The unique, vibrant color of blood oranges develops when the citrus fruit ripens under specific conditions – specifically, low temperatures at night. This process encourages the production of anthocyanins, the same pigments found in berries and red wine, giving them their characteristic “bloody” appearance. These natural pigments are also responsible for the fruit’s subtle berry-like notes, adding another layer of flavor complexity that you won’t find in other oranges. This combination of visual allure and nuanced taste makes blood oranges the ideal choice for a sophisticated candied treat.
Due to their growing popularity among home cooks and gourmet chefs alike, blood oranges are becoming more readily available at most basic grocery stores. However, remember that they are seasonal. You are most likely to find them in abundance during the late fall and winter months, typically from December through May in the Northern Hemisphere. They are absolutely worth seeking out during their peak season, as their unique qualities truly make this recipe shine.
Mastering the Art of Candied Citrus: Deceptively Easy, Utterly Rewarding
While the end result of these candied blood orange slices looks incredibly impressive and gourmet, the process itself is surprisingly straightforward. Don’t let the idea of candying fruit intimidate you; it’s more about patience than complex culinary skills. Unlike some other candied fruits that demand multiple boiling and drying stages, these blood orange slices require a simple, hour-long simmer in a sweet syrup, followed by an essential drying period. This extended drying time, a minimum of 24 hours, is crucial for achieving that perfect translucent, slightly chewy texture that defines a well-candied citrus peel.
The candying process works by gradually replacing the water within the orange slices with sugar syrup. As the slices simmer gently, the sugar infuses into the fruit, preserving it and creating a beautiful, glossy finish. The low, slow simmer ensures that the slices remain intact and become wonderfully tender without disintegrating. After their syrup bath, the slices need time to air dry, allowing the excess moisture to evaporate and the sugar to crystallize slightly, creating a firm yet pliable texture. This hands-off drying stage is where the magic truly happens, transforming soft citrus into delectable candy. While it requires planning ahead, the minimal active cooking time makes this recipe accessible for even novice bakers.
The Irresistible Allure of Dark Chocolate
Once your blood orange slices are perfectly candied and dried, it’s time for the crowning glory: a luxurious dip in bittersweet dark chocolate. The marriage of the sweet, tangy orange with the rich, slightly bitter notes of dark chocolate is what makes this treat so utterly compelling. The chocolate not only adds a decadent layer of flavor but also provides a satisfying textural contrast to the chewy candied orange. Choosing a high-quality bittersweet chocolate is key here. While semi-sweet chocolate can work, the deeper, more complex notes of bittersweet chocolate truly highlight the natural brightness of the blood orange.
For the dipping process, you’ll want your chocolate to be smooth and glossy. Melting chocolate gently, either in a microwave in short bursts or over a double boiler, is crucial to prevent it from seizing or burning. After dipping each slice halfway, allowing some of the beautiful candied orange to show through, you have the option to add a sprinkle of flaky Maldon sea salt. This is a personal preference; the salt enhances the flavors and adds a delightful textural crunch, creating a sophisticated sweet and savory profile. However, if you prefer the pure, unadulterated taste of chocolate and orange, they are equally delicious without it. Experiment with a few slices to see what you prefer!
Perfect for Gifting and Holiday Entertaining
These dark chocolate dipped candied blood orange slices are more than just a delicious snack; they are an ideal homemade gift. Their elegant appearance and gourmet taste make them look like they came from a high-end confectionery, yet they carry the heartfelt touch of being handmade. Packaged in a beautiful box or cellophane bag, perhaps tied with a festive ribbon, they make a stunning present for hosts, teachers, friends, and family during the holidays or any special occasion. Imagine the delight on someone’s face receiving such a thoughtful and delicious edible gift!
Beyond gifting, these candied oranges are also a fantastic addition to your holiday dessert table or a sophisticated treat to serve with coffee or after-dinner drinks. They add a pop of color and a burst of fresh, complex flavor that stands out amidst heavier holiday fare. They store exceptionally well in the refrigerator, making them perfect for preparing in advance when you have a busy schedule. Whether you’re making them for yourself, for a party, or to share, these candied blood orange slices are sure to impress and satisfy.
Candied Blood Orange Slices with Dark Chocolate
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Equipment
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Half Sheet Pan
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Cooling Rack, Fits Half Sheet Pan
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Wide, deep skillet (preferably 10-inches in diameter)
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Tongs
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Heat-proof bowl
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Spatula
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Parchment paper
Ingredients
Candied Blood Orange Slices:
- 2 blood oranges scrubbed well and organic if possible
- ¾ cup (150g) granulated sugar
- 2 cups (480 mL) water
- 2 tablespoons (30 mL) light corn syrup (helps prevent sugar crystallization, optional but recommended)
Decoration:
- 4½ ounces (130g) bittersweet chocolate chopped roughly, at least 70% cocoa content for best results*
- Maldon salt or other flaky sea salt, optional, for a sweet and savory kick
Instructions
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Prepare the Oranges: Begin by trimming the very ends of the blood oranges. Then, using a sharp knife, slice them horizontally into uniform ¼-inch thick rounds. Take care to remove and discard any seeds you encounter during slicing.
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Make the Simple Syrup: In a wide, deep skillet (a 10-inch diameter pan works best for a single layer of slices), combine the granulated sugar, water, and light corn syrup. Bring this mixture to a boil over medium-high heat, whisking continuously until the sugar has completely dissolved and the syrup is clear.
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Simmer the Slices: Carefully add the prepared blood orange slices to the simmering syrup, arranging them in a single layer. Reduce the heat to low and allow the slices to gently simmer, uncovered, for 1 hour. During this time, the slices will become nearly transparent, and the poaching liquid will take on a beautiful deep pink color from the oranges. While they simmer, prepare your drying station: line a large rimmed baking sheet with a cooling rack.
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Dry the Candied Oranges: Once the slices are transparent and tender, carefully transfer them with tongs from the poaching liquid. Allow any excess syrup to drip back into the pan before placing the slices onto the prepared cooling rack. Lay them out flat in a single layer, ensuring they don’t overlap, to dry evenly.
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Allow to Air Dry: Let the candied orange slices dry, uncovered, at room temperature for a minimum of 24 hours. For best results and a less tacky finish, they can dry for up to 48 hours or until they are mostly dry to the touch and only minimally tacky. Patience here will be rewarded with perfectly candied fruit.
Assembly:
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Melt the Chocolate: Prepare a platter or small baking sheet by lining it with parchment paper. Roughly chop the bittersweet chocolate and place it in a heat-proof bowl. Microwave the chocolate in 25 to 30-second intervals, stirring thoroughly with a spatula after each interval, until the chocolate is completely melted, shiny, and smooth. Alternatively, you can melt the chocolate over a double boiler.
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Dip and Garnish: Using your hands (or tongs if preferred), dip each candied blood orange slice halfway into the melted chocolate, ensuring an even coating on both sides. Place the dipped slices onto the prepared parchment paper. If using, immediately sprinkle a pinch of Maldon salt over the chocolate before it sets. Repeat with all slices.
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Set and Store: Once all the blood orange slices have been coated, transfer the platter to the refrigerator. Allow the chocolate to set for 10 to 15 minutes, or until firm, before serving. Storage: Store chocolate-covered blood orange slices in an airtight container in the refrigerator for 2 to 3 weeks. To prevent sticking, separate each layer with parchment paper. As the chocolate coating is not tempered, refrigeration ensures it remains firm. If you choose not to dip them in chocolate, the plain candied blood oranges can be stored in an airtight container (preferably with a silica gel packet or a small amount of rice to absorb excess moisture) at room temperature for 1 to 2 weeks.
Tips for Success:
- Chocolate Choice: I highly recommend using 70-72% bittersweet chocolate for its balanced flavor and depth. Trader Joe’s offers a very affordable and high-quality option. While semi-sweet chocolate can be used, the contrasting bitterness of dark chocolate truly elevates the sweet candied fruit.
- Uniform Slices: Aim for ¼-inch thick slices. Thinner slices might be too delicate, and thicker slices will take longer to candy and dry, potentially resulting in a less tender texture.
- Patience is Key for Drying: Do not rush the drying process. The minimum 24 hours is essential for the oranges to develop the right texture and to prevent the chocolate from struggling to set or becoming gooey. A dry environment with good air circulation is ideal.
- Preventing Sugar Crystallization: The light corn syrup in the simple syrup helps prevent the sugar from recrystallizing, ensuring a smooth, clear syrup and tender candied slices.
- Careful Handling: Candied orange slices can be delicate. Use tongs gently when transferring them from the syrup to the cooling rack.
- Storage Optimization: For chocolate-dipped oranges, always store them in the refrigerator, separating layers with parchment paper. This prevents sticking and keeps the chocolate from softening, especially since it’s not tempered. For plain candied oranges, an airtight container at room temperature is fine, but adding a desiccant like a silica gel packet (food-safe, of course) or a small sachet of rice can help absorb moisture and extend their shelf life.
Inspired by Martha Stewart.
Ultimately, these homemade dark chocolate-dipped candied blood orange slices are more than just a recipe; they’re an invitation to create something truly special. They embody the warmth of the holidays, the joy of giving, and the simple pleasure of a perfectly balanced sweet treat. So, gather your beautiful blood oranges, embrace the simple process, and prepare to delight yourself and your loved ones with this exquisite confection. Your taste buds (and your gift recipients!) will thank you.