Chocolate Covered Oranges are a classic combination of juicy orange slices and rich chocolate topped with flaky sea salt. This healthy treat will satisfy your sweet tooth and is quick and easy to make!
Chocolate covered oranges are the best of both worlds: nutritious and decadent. All you need to do is melt the chocolate, dip the oranges, then enjoy them as a tasty snack or dessert.
These delicious treats are also highly customizable by adding your favorite toppings or swapping in your favorite chocolate, as seen in our Frozen Chocolate Banana Bites recipe. Make them with clementines for small bite size pieces or with larger orange slices for something more substantial!
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About Chocolate Covered Oranges
- Taste - Chocolate dipped oranges are a classic combination of sweet citrus and decadent chocolate.
- Texture - The oranges are firm yet juicy while the chocolate provides a light crunch.
- Effort - Just temper the chocolate, separate and dip the oranges, then wait for them to chill.
- Time - It takes about 5 minutes to temper the chocolate, a few minutes to separate and dip the oranges, then about 15 minutes for them to cool.
Ingredients
- Oranges - Any oranges will work, but mandarin or clementine oranges are our favorites because they are small and separate into perfect bite size pieces.
- High-quality chocolate or baking chips - We prefer semi-sweet chocolate chips because they are the perfect blend of sweet and rich.
- Coconut oil - Coconut oil adds a nice shine.
- Flaky sea salt - Sea salt balances the sweetness of the oranges and brings out the rich chocolate flavor.
See recipe card for quantities.
Substitutions and Variations
- Chocolate - This recipe will also be delicious with dark chocolate, white chocolate, ruby chocolate, or milk chocolate depending on how sweet you like your chocolate.
- Shredded coconut - Add shredded coconut for an extra sweet coconut flavor.
- Chopped nuts - Chopped peanuts, walnuts, or pecans add a hearty crunch.
- Sprinkles - Cover the chocolate oranges in sprinkles for extra sweet flare.
- Candied Orange Slices - You can also dip candied orange slices and it will be delicious.
Instructions
- Separate orange pieces - Peel and separate the oranges into segments. If any of the pieces are wet, blot them with a paper towel so each piece is completely dry and the chocolate adheres to the surface. (Photo 1)
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped orange segments. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt â…” of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining â…“ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the oranges a nice shine. See double-boiler instructions if using. (Photo 2)
- Dip oranges - Hold an orange segment and dip in the chocolate halfway. Hold over the bowl and give it a light flick to allow the excess chocolate to drip in the bowl. Place on the parchment paper and continue the process until all the orange segments are dipped. Sprinkle each chocolate dipped orange with flaky sea salt or toppings while the chocolate is wet, if desired. (Photo 3 and 4)
- Note: If you use toppings, dip the orange segments in the desired toppings and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the orange segments.
- Chill oranges - Place the orange segments in the refrigerator to set the chocolate and chill for at least 20 minutes. Enjoy within 1 day of making if storing in the refrigerator, or within 2 weeks if freezing.
Pro tip: Use high-quality chocolate, cheap chocolate chips have fillers and do not melt well. Use Ghirardelli, Lily’s, Guittard, or Trader Joe’s baking chocolate or chocolate chips for best results.
Storage
Refrigerate leftover chocolate oranges in an air-tight container for up to 1 day in the refrigerator. You can also freeze these gluten free dairy free treats for up to 2 weeks. If you have multiple layers of oranges, place wax paper in between the layers so the chocolate doesn't stick together.
Top Tips
- Make sure your surface area is completely dry ahead of time or the chocolate will seize and not stick to the oranges.
- If the melted dipping chocolate starts to harden, warm it in the microwave for a few seconds or place it back onto the double boiler for a few seconds and stir to remelt.
- If you are using chopped chocolate, make sure the chocolate pieces are the same size to ensure even melting.
- If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use a glass bowl in the microwave as metal is not safe.
Recipe FAQs
Are oranges and chocolate good together?
Yes! The rich semi-sweet chocolate with citrusy orange is a uniquely delicious combination.
Which oranges are the best for chocolate covered oranges?
You can use any oranges, but we prefer mandarin or clementine oranges because they break apart into small bite size pieces.
Should the oranges be cold when dipping in chocolate?
No, the oranges don't need to be cold before dipping them in chocolate. Room temperature is fine.
Is it better to use a glass or plastic bowl to melt chocolate?
Glass bowls are best because they stay hotter for a longer period of time. Plastic bowls also retain moisture and can make the chocolate seize.
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📖 Recipe
Chocolate Covered Oranges
Chocolate Covered Oranges are a classic combination of juicy orange slices and rich chocolate topped with flaky sea salt. This healthy treat will satisfy your sweet tooth and is quick and easy to make!
Servings: 2 oranges
Calories: 288kcal
Equipment
- 1 saucepan
Ingredients
- 2 mandarin oranges peeled and separated into segments
- ½ cup high-quality chocolate or baking chips i.e. Ghirardelli, Guittard, etc.
- 1 teaspoon coconut oil optional
- flaky sea salt
Optional Toppings
- Shredded coconut optional
- 2 oz Melted white chocolate, ruby chocolate, or milk chocolate optional
- Chopped nuts optional
- Sprinkles optional
Instructions
- Separate orange pieces - Peel and separate the oranges into segments. If any of the pieces are wet, blot them with a paper towel so each piece is completely dry and the chocolate adheres to the surface.2 mandarin oranges
- Prepare station - Line a sheet pan with parchment paper or wax paper and set aside. This will be your surface for your dipped orange segments. If using toppings, place a scoop of each topping in small bowls or plates so they are ready for dipping.
- Melt chocolate (double boiler or microwave) - Use a double boiler or microwave to melt ⅔ of the chocolate and coconut oil, if using. If you microwave the chocolate, place the chocolate in a microwave safe bowl and heat in the microwave in 30 second increments at 50% power and stir in between each interval until melted and smooth. This will help melt the chocolate and prevent the chocolate from burning. Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the oranges a nice shine. See double-boiler instructions if using.½ cup high-quality chocolate or baking chips, 1 teaspoon coconut oil
- Dip oranges - Hold an orange segment and dip in the chocolate halfway. Hold over the bowl and give it a light flick to allow the excess chocolate to drip in the bowl. Place on the parchment paper and continue the process until all the orange segments are dipped. Sprinkle each piece with flaky sea salt or toppings while the chocolate is wet, if desired. Note: If you use toppings, dip the orange segments in the desired toppings and then place on the parchment paper or sprinkle the toppings on each piece. The chocolate must still be wet for the toppings to stick to the surface.flaky sea salt, Shredded coconut, Chopped nuts, Sprinkles
- Drizzle with another chocolate (optional) - If drizzling with another chocolate, such as white, ruby, or matcha, melt the chocolate using the same instructions as above, then use a fork to drizzle the chocolate on the orange segments.2 oz Melted white chocolate, ruby chocolate, or milk chocolate
- Chill oranges - Place the orange segments in the refrigerator to set the chocolate and chill for at least 20 minutes. Enjoy within 1 day of making if storing in the refrigerator, or within 2 weeks if freezing.
Video
Notes
Top Tips
- Be sure your surface area is completely dry ahead of time or the chocolate will seize and not stick.
- If the melted dipping chocolate starts to harden, warm it in the microwave for a few seconds or place it back onto the double boiler for a few seconds and stir to remelt.
- If you are using chopped chocolate, make sure the chocolate pieces are the same size to ensure even melting.
- If using a glass bowl to double boil, it will take longer to cool and temper than a metal bowl. Only use a glass bowl in the microwave as metal is not safe.
- Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.Â
- Fill the saucepan with 1-2 inches of water and bring to a simmer. You do not need the water to boil to warm the bowl. The bowl should fit on the saucepan without touching the water, or the bowl will get too hot. Place the bowl on top of the saucepan and add the â…” of the chocolate. Stir the chocolate until melted then remove from the heat. If using a thermometer, the chocolate should register around 115°F and no higher than 120°F.Â
- Carefully wipe the bottom of the bowl with a dish towel to ensure no condensation or water drips onto your work space or in the chocolate.Â
- Gradually stir in the remaining ⅓ chocolate in small amounts at a time until the chocolate is completely melted. This will temper the chocolate and give the oranges a nice shine. At this point, the chocolate should be between 84°F and 89°F.
Nutrition
Calories: 288kcal | Carbohydrates: 41g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 2mg | Potassium: 275mg | Fiber: 2g | Sugar: 35g | Vitamin A: 599IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 0.1mg
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