Chocolate Covered Citrus
Chocolate
Ingredients:
- 4 citrus (mandarins, clementines, tangerines, kumquats, oranges, blood oranges, or sumo citrus)
- 1 cup dark chocolate or chocolate chips, finely chopped
- 1 tsp coconut oil (optional, for a smoother coating)
- flaky sea salt (optional, for garnish)
- chopped nuts (optional, for garnish)
- sprinkles (optional, for decoration)
Equipments:
- Microwave-safe bowl or double boiler
- Fork or dipping tool
- Parchment-lined baking sheet
- Knife and cutting board
Features:
Gluten-Free
Grain-Free
Refined Sugar-Free
Nut-Free
Freezer Friendly
Raw
Soy-Free
Nutrition:
Servings 1 Calories 250 Carbohydrates 35g Fat 10g Fiber 5g Protein 7g Cholesterol 0mg Sodium 395mg Sugar 5g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Prepare the Citrus: Peel and separate the citrus into individual segments.
- Prepare the Chocolate: In a heatproof bowl, melt the dark chocolate with the coconut oil (if using) over a double boiler or in the microwave in 15–20 second intervals, stirring in between until smooth.
- Dip the Citrus: Line a baking sheet with parchment paper. Dip each citrus segment halfway into the melted chocolate, allowing excess to drip off. You can also drop the citrus pieces 1–2 at a time into the chocolate, then pick them up with a fork and let the excess chocolate drizzle off. Place on the prepared baking sheet.
- Add Toppings (Optional): While the chocolate is still wet, sprinkle flaky sea salt, chopped nuts, or sprinkles over the dipped segments.
- Set the Chocolate: Place the tray in the refrigerator for about 20–30 minutes, or until the chocolate is fully set.
- Serve & Enjoy! Enjoy immediately, or store in an airtight container in the fridge for up to 3 days.
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.
Chocolate Covered Citrus
Ingredients:
- 4 citrus (mandarins, clementines, tangerines, kumquats, oranges, blood oranges, or sumo citrus)
- 1 cup dark chocolate or chocolate chips, finely chopped
- 1 tsp coconut oil (optional, for a smoother coating)
- flaky sea salt (optional, for garnish)
- chopped nuts (optional, for garnish)
- sprinkles (optional, for decoration)
Features:
Instructions:
- Prepare the Citrus: Peel and separate the citrus into individual segments.
- Prepare the Chocolate: In a heatproof bowl, melt the dark chocolate with the coconut oil (if using) over a double boiler or in the microwave in 15–20 second intervals, stirring in between until smooth.
- Dip the Citrus: Line a baking sheet with parchment paper. Dip each citrus segment halfway into the melted chocolate, allowing excess to drip off. You can also drop the citrus pieces 1–2 at a time into the chocolate, then pick them up with a fork and let the excess chocolate drizzle off. Place on the prepared baking sheet.
- Add Toppings (Optional): While the chocolate is still wet, sprinkle flaky sea salt, chopped nuts, or sprinkles over the dipped segments.
- Set the Chocolate: Place the tray in the refrigerator for about 20–30 minutes, or until the chocolate is fully set.
- Serve & Enjoy! Enjoy immediately, or store in an airtight container in the fridge for up to 3 days.
