Matcha and Chocolate Dipped Candied Oranges

These matcha and chocolate-dipped candied oranges are such a treat! And if you use blood oranges like I did, you’ll be blown away by the color combo. I love desserts with beautiful colors and these win the prize for that. Not only do these dipped oranges look gorgeous, but they taste wonderful.

Make them up to one week in advance for easy entertaining or give them as little edible gifts to guests or a host.

Why this Recipe Works

Blood oranges are a very popular sweet citrus fruit with tinges of raspberry flavor and work so well with matcha and chocolate.

The rind is cooked down in simple syrup, softening the orange rind and removing its bitter flavor, making it completely edible and delicious.

These keep very well in the refrigerator, making them the perfect afternoon treat or holiday edible gift.

Because of the sweetness and tartness, I love pairing citrus flavors with more bitter flavors like matcha, and dark chocolate is also a natural go-to. This treat combines all three elements in just the right amount and creates a wonderful tart and sweet bite-size dessert.

Ingredients & Substitutions

chocolate chips – I dip the oranges in both dark chocolate and matcha chocolate. You can use just one, or both like I did. The dark chocolate dip uses the dark chocolate chips, and the matcha chocolate dip uses the white chocolate chips and matcha powder.

matcha powder – use culinary grade matcha powder. Here is the matcha powder I use, and here is the matcha powder I use that you can get off of Amazon.

coconut oil – this helps keep the chocolate glossy and melts it to a consistency I like to work with in this recipe.

oranges – you can use any oranges you like. I prefer blood oranges for the extra color pop, but Navel and Cara Cara oranges work, too.

How to Make this Recipe

Start by slicing your oranges in 1/4-inch thick circles. Remove the green (or brown) where the stem was. Yes, you can use the ends. Boil the oranges in a pot of boiling water for 15 minutes. Then add them to an ice bath.

Bring 2 cups of water to a boil with 2 cups of sugar. If making more than 4 oranges, you will need to increase the amount, but keep the ratio of water to sugar at 1:1. Simmer for 45 minutes. The peel should be very soft.

Drain the liquid and transfer the orange slices to a wire rack. I reserve the liquid and use it as a sweetener. It’s an orange-flavored simple syrup and the aroma is wonderful. Let them dry overnight and for up to 2 days. This will harden them slightly and make them easier to dip.

Note: They will keep your refrigerator for up to 2 weeks. You can also wrap and freeze them for up to 2 months!

Melt the white chocolate chips with 1/2 tablespoon of coconut oil over a bain-marie. Add the matcha powder to the melted white chocolate and mix well to incorporate.

Prepare a sheet pan with a silicone baking mat or parchment paper. Dip them up to halfway in the melted matcha and white chocolate and place them on the sheet pan. Refrigerate for 15 minutes.

Note: See detailed instructions on melting the chocolate over a bain-marie in this post for dark chocolate & matcha peanut-butter cups.

Then, melt the 1 cup of dark chocolate chips with 1/2 tablespoon of coconut oil over a bain-marie. Dip the oranges up to half-way in the melted dark chocolate and place them on the sheet pan. Refrigerate for 15 minutes.

Transfer them to little jars, tins, or bags to deliver as edible gifts, or keep them in the refrigerator for a handy sweet.

More Small-Bite Matcha Treats

I have too many irresistible matcha recipes to count. Here are the matcha small bites I like to keep around.

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