They’re so good, it’s surprising how easy they are to make at home. They’re ready in just over 30 minutes! Winter is the perfect time to make chocolate-covered oranges! I adore oranges—they are truly nature’s dessert. Just like strawberries, oranges don’t need a coating of chocolate, but it does make them even better. The juicy tartness of the oranges is beautifully complemented by dark, rich chocolate. It’s a delightful treat, and you can make it as often as you like - it’s that easy!
Ingredients
Instructions
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Recipe Card
Mandarin orange: I recommend using it in this recipe because you can peel and section it much more easily than a common orange. But you could also use a small orange. Dark chocolate: The darker you can go and still enjoy it, the better. I typically use Lindt Excellence 87% cacao (as shown in the photo above) or 85% cacao chocolate chips, but you should use what you like. Avocado oil: Used here to make the chocolate coating shinier and less prone to breaking when you bite into it. Sweetener: This is optional. I use it because the chocolate I tend to use is super dark. But if you use, say, chocolate with 70% cacao, you might be able to skip the sweetener.
Storing leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Remove them from the fridge about an hour before serving them. Chocolate and fruit are better at room temperature. I don’t recommend freezing the leftovers.
