Chocolate Covered Citrus
Ingredients:
- 4 citrus fruits (mandarins, clementines, tangerines, oranges, or blood oranges)
- 170 g (1 cup) dark chocolate or chocolate chips
- 5 ml (1 tsp) coconut oil
- flaky sea salt (optional, for garnish)
- chopped nuts (optional, for garnish)
- sprinkles (optional, for decoration)
Equipments:
Features:
20 minutes or less
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nut-Free
Nutrition:
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Pat the citrus segments completely dry before dipping them in chocolate — any surface moisture keeps the chocolate from sticking evenly and can cause it to seize.
Instructions:
- Prep the Citrus: Peel 4 citrus fruits (mandarins, clementines, tangerines, oranges, or blood oranges). Separate into individual segments. Make sure they are completely dry — pat with a paper towel if needed.
- Melt the Chocolate: Place 170 g (1 cup) dark chocolate, finely chopped, and 1 tsp coconut oil (optional) in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until completely smooth.
- Dip the Segments: Dip each citrus segment halfway or fully into the melted chocolate. Lift out and let excess drip off. Place on a parchment-lined tray.
- Garnish and Set: Immediately add any toppings — flaky sea salt, chopped nuts, or sprinkles. Let set at room temperature or refrigerate for 15–20 minutes until the chocolate is firm.
Notes: Pat the citrus slices completely dry before dipping. Any surface moisture will cause the chocolate to seize.
The more you dip the slices (2–3 coats with setting time between each), the thicker and more professional the chocolate coating.
Tips: A pinch of flaky sea salt or a few crushed pistachios on top before the chocolate sets elevates the presentation.
Storage: Store in a single layer in an airtight container in the refrigerator for up to 5 days. Serve at room temperature.
Swaps: Oranges can be swapped for blood oranges, clementines, or grapefruit. Dark chocolate can be swapped for white or milk-style dairy-free chocolate.
Every ingredient here earns its place, but a few really shape the dish. The dark chocolate or chocolate chips adds rich, deep chocolate flavor. The coconut oil adds richness and a subtle sweetness that supports the other flavors. The flaky sea salt sharpens and balances every other flavor in the dish.
Chocolate Covered Citrus
Ingredients:
- 4 citrus fruits (mandarins, clementines, tangerines, oranges, or blood oranges)
- 170 g (1 cup) dark chocolate or chocolate chips
- 5 ml (1 tsp) coconut oil
- flaky sea salt (optional, for garnish)
- chopped nuts (optional, for garnish)
- sprinkles (optional, for decoration)
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The dark chocolate or chocolate chips adds rich, deep chocolate flavor. The coconut oil adds richness and a subtle sweetness that supports the other flavors. The flaky sea salt sharpens and balances every other flavor in the dish.
Prep:
Pat the citrus segments completely dry before dipping them in chocolate — any surface moisture keeps the chocolate from sticking evenly and can cause it to seize.
Instructions:
- Prep the Citrus: Peel 4 citrus fruits (mandarins, clementines, tangerines, oranges, or blood oranges). Separate into individual segments. Make sure they are completely dry — pat with a paper towel if needed.
- Melt the Chocolate: Place 170 g (1 cup) dark chocolate, finely chopped, and 1 tsp coconut oil (optional) in a microwave-safe bowl. Microwave in 20–30 second intervals, stirring between each, until completely smooth.
- Dip the Segments: Dip each citrus segment halfway or fully into the melted chocolate. Lift out and let excess drip off. Place on a parchment-lined tray.
- Garnish and Set: Immediately add any toppings — flaky sea salt, chopped nuts, or sprinkles. Let set at room temperature or refrigerate for 15–20 minutes until the chocolate is firm.
