One of our most popular chocolate gifts — beautifully glossy candied orange slices dipped in smooth dark chocolate. A classic festive treat often found in French and Belgian chocolateries, and wonderfully simple to make at home.

You’ll Need (Makes 20–25 slices)

2 large unwaxed oranges

200g caster sugar

200ml water

200–250g dark chocolate (tempered)

Baking paper or silicone mat

Wire rack

How to Make

1. Slice your oranges

Slice the oranges into even 5mm rounds. Even slices help them candy and dry uniformly.

2. Make your syrup

Combine the water and caster sugar in a large shallow pan. Heat gently until the sugar has fully dissolved.

3. Candy the slices

Lay the orange slices in a single layer in the syrup. Simmer gently for 35–45 minutes, turning occasionally, until the peel becomes translucent. Avoid boiling — slow and gentle gives the best result.

4. Dry the oranges

Lift the slices onto a wire rack and leave to dry for 6 hours or overnight. They should feel tacky, not wet, before dipping.

5. Temper your chocolate

Use your preferred tempering method (microwave or seeding). Dark chocolate gives a beautiful contrast to the sweet citrus. You can follow our tempering guide here.

6. Dip and set

Dip each slice halfway into the tempered chocolate and place on baking paper to set. Leave at room temperature until firm and shiny.

Our Canny Tips...

Use blood oranges: Their colour is incredible and looks stunning once dipped.

Add festive spices: Infuse the syrup with cinnamon, star anise, or a little clove for extra warmth.

For a luxury finish: Fully dip the slices and sprinkle with chopped pistachios or edible gold.

Storage: Keep in an airtight container for up to 2 weeks. Perfect for gifting!