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Chocolate Covered Citrus
Chocolate
Ingredients:
- 4 citrus fruits (mandarins, clementines, tangerines, oranges, or blood oranges)
- 170 g (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
- Parchment-lined baking sheet
- Fork or dipping tool
- Knife and cutting board
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Features:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
Nutrition:
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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.
Why These Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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
4-6 Servings
Prep 15 min
Chill 20-30 min
Ingredients:
- 4 citrus fruits (mandarins, clementines, tangerines, oranges, or blood oranges)
- 170 g (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:
Gluten-Free
Grain-Free
Soy-Free
Refined Sugar-Free
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.
