Chocolate Dipped Candied Citrus Recipe
8 oz. (2+ cups) if you make both the orange and lemon
Active Prep: 5 min
Cook: 1 min
- 1 cup semisweet chocolate chips*
- 4 oz. Candied Orange Peel Strips
- 2 tsp. Crushed Urfa Chiles
- 2 tsp. Hawaiian Red Gold Sea Salt
- 1 cup white chocolate chips*
- 4 oz. candied lemon peel strips
- 2 tsp. Lavender
- 2 tsp. Makrut Lime Sea Salt
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*Candy melting chocolate can be used in place of chocolate chips. You can skip the seasoning options and just dip the candied citrus peels in chocolate; but it’s fun (and pretty) to garnish with different spices that pair well with chocolate and citrus, like salts, herbs and chiles.
Melt the chocolate in a glass bowl in the microwave on high for 30 seconds at a time, stirring after each interval, until the chocolate is just melted. (Or gently melt over a double boiler.) Working quickly, dip a strip of citrus peel in the melted chocolate so about half of it gets covered. Set dipped citrus on a sheet of wax or parchment paper and repeat with remaining strips. Lightly sprinkle dipped citrus with your spice of choice before the chocolate completely dries so that the spice will stick. These are ready to eat once the chocolate has dried and set. Or store in an airtight container until ready to use; they will keep for a week or more.
Package in glass jars or small, clear plastic gift bags for holiday or shower gifts. Use to garnish or decorate cookies, cupcakes or cakes. Serve with a cheese plate or dessert platter.
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