Candied Citrus Chocolates Recipe

Introduction

Candied Citrus Chocolates combine the bright, tangy flavors of citrus with rich dark chocolate for a delightful treat. These bite-sized sweets offer a perfect balance of sweet, tart, and slightly bitter notes, making them an elegant snack or gift.

Ingredients

• 2 cups citrus fruits (oranges, lemons, or grapefruits)
• 1 cup granulated sugar
• 1 cup water
• 8 oz dark chocolate (high-quality)
• Sea salt (optional)

Instructions

1. Step 1: Wash and slice the citrus fruits into thin rounds, about 1/4 inch thick.
2. Step 2: In a saucepan over medium heat, combine 1 cup of water and 1 cup of granulated sugar. Stir until the sugar dissolves completely to create a syrup.
3. Step 3: Add the citrus slices to the syrup and simmer gently for about 30 minutes, until the slices become translucent and tender.
4. Step 4: Using tongs, remove the candied slices from the syrup and place them on a wire rack to dry for about an hour.
5. Step 5: While the slices dry, melt the dark chocolate in a microwave-safe bowl or using a double boiler until smooth and glossy.
6. Step 6: Dip each dried citrus slice completely into the melted chocolate, then set them on parchment paper. Sprinkle with sea salt if desired for a flavor boost.
7. Step 7: Let the chocolate cool and set fully before serving or storing.

Tips & Variations

• Use a mix of citrus fruits for a colorful variety and contrasting flavors.
• If you prefer a less sweet version, reduce the sugar slightly in the syrup.
• Try dipping only half of each slice in chocolate for a lighter coating and a pretty presentation.

Storage

Store the candied citrus chocolates in an airtight container at room temperature for up to one week. Keep them away from heat and humidity to prevent the chocolate from melting. For longer storage, refrigerate for up to two weeks but allow them to come to room temperature before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of chocolate for dipping?

Yes, you can use milk or white chocolate if you prefer a sweeter, creamier coating. Just be sure to choose good-quality chocolate for the best taste and texture.

How thin should I slice the citrus fruits?

Slicing the fruits about 1/4 inch thick ensures the slices candy evenly and hold their shape during the process without becoming too brittle or too thick to enjoy.

Candied Citrus Chocolates Recipe

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4.5 from 80 reviews

Delight in the perfect combination of sweet, tangy, and rich flavors with these Candied Citrus Chocolates. Thin slices of oranges, lemons, or grapefruits are gently simmered in a sugar syrup until tender and translucent, then dipped in smooth dark chocolate and lightly sprinkled with sea salt for a sophisticated treat. This homemade confection is ideal for gifting or enjoying as an elegant dessert snack.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: Approximately 20–25 candied citrus chocolates depending on slice size 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

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Citrus Syrup and Candied Fruit

• 2 cups citrus fruits (oranges, lemons, or grapefruits), thinly sliced (about 1/4 inch thick)
• 1 cup granulated sugar
• 1 cup water

Chocolate Coating

• 8 oz high-quality dark chocolate
• Sea salt, for sprinkling (optional)

Instructions

1. Prepare Citrus Slices: Wash and slice the citrus fruits into thin rounds approximately 1/4 inch thick to ensure even candying and optimal texture.
2. Make Sugar Syrup: In a medium saucepan over medium heat, combine 1 cup of water and 1 cup of granulated sugar. Stir until the sugar is completely dissolved, forming a clear syrup.
3. Simmer Citrus: Add the citrus slices carefully to the syrup. Let them simmer gently for about 30 minutes until the slices become translucent and tender, indicating they are candied.
4. Dry Candied Citrus: Using tongs, remove the candied slices from the syrup and place them on a wire rack to dry for approximately 1 hour. This will help the slices firm up before dipping.
5. Melt Chocolate: While the citrus dries, melt the dark chocolate in a microwave-safe bowl in short bursts or by using a double boiler method until smooth and glossy, stirring frequently to prevent burning.
6. Dip Citrus in Chocolate: Dip each dried candied citrus slice fully into the melted dark chocolate to coat evenly. Place the coated slices onto parchment paper, and if desired, sprinkle lightly with sea salt for an added flavor contrast.
7. Set Chocolate: Allow the chocolate to cool and harden completely at room temperature before serving or storing. This step ensures a crisp chocolate shell around the citrus.

Notes

• Use high-quality dark chocolate for the best flavor and smooth texture.
• Allow enough time for the citrus slices to dry properly; if too wet, the chocolate may not adhere well.
• Store finished chocolates in an airtight container at room temperature, ideally consuming within a week.
• Sea salt is optional but recommended for a subtle balance to the sweetness.
• Variations can include using only one type of citrus for a more uniform flavor.

Keywords: candied citrus, chocolate dipped citrus, homemade candy, dark chocolate treat, citrus dessert