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!
2ozMelted white chocolate, ruby chocolate, or milk chocolateoptional
Chopped nutsoptional
Sprinklesoptional
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.
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.
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.
How to Use a Double-Boiler
Use a saucepan and a heat resistant glass or metal bowl to make a double-boiler.
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 ⅔ 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.
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.
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.