Dark Chocolate-Drizzled Blood Oranges and Lemons
Dark Chocolate-Drizzled Blood Oranges and Lemons
A super-citrusy Valentine's treat

Tart and zingy, these honeyed, chocolate-covered blood orange and lemon slices are a refreshing Valentine’s treat for citrus lovers.

Chopped finely, they also make a great topping for something creamy, such as cheesecake, ice cream, yogurt, or even a smoothie. Don’t be afraid to dip half or the whole slice in chocolate for a nice candy alternative.

If you’re making these for people with a sweet tooth, increase the amount of honey and decrease the amount of lemon juice. Blood oranges can be a bit bland, so adding a little lemon juice gives them a nice tang.

This recipe can be made sugar- and gluten-free (just make sure you read the label on the chocolate you buy). Citrus is, of course, a great source of vitamin C, and eating the peel adds even more. However, cooking destroys this delicate vitamin, so don’t cook any more than necessary.

High-quality dark chocolate contains important minerals like calcium, potassium, magnesium, iron, and zinc, and it’s a powerful source of a group of antioxidants called flavonoids. It also contains catechins, which help prevent wrinkles. For maximum health benefits, choose chocolate with at least 85 percent cacao.

Dark chocolate-drizzled blood oranges and lemons. (Samira Bouaou/Epoch Times)
Dark chocolate-drizzled blood oranges and lemons. (Samira Bouaou/Epoch Times)

 

  • 2 organic blood oranges
  • 1 organic lemon
  • Juice of 1–2 lemons
  • 1/2 to 1 cup honey
  • 3–5 ounces of your favorite dark chocolate (if you’re just drizzling, not dipping, 1.5 ounces should be enough)

Directions

Wash oranges and lemon thoroughly. Slice into rounds about 1/4 inch thick. Remove seeds as you go.

Whisk together juice from one lemon and 1/2 cup honey. 

Cover the entire bottom of a large pot with a single layer of oranges. Pour in enough liquid to cover them. You can add water if the honey lemon mixture is not enough. Turn heat to medium.

Cover and simmer 30-40 minutes until fully soft and fragrant. Flip at least once and add more lemon juice and honey mixture or water if oranges look in danger of burning. 

Turn off heat and use tongs to remove oranges, giving them a little shake to remove excess liquid. Place cooked orange slices on a parchment-covered cookie sheet.

When you cook the lemon, you may want to reduce or omit the additional lemon juice and mix the honey with water.

When all citrus slices have been cooked, broil them in a preheated oven for five minutes or until you see the first tiniest bit of browning.

Melt chocolate in a double boiler. Drizzle onto citrus with a spoon or dip whole slices into the chocolate.

Set the pan in the fridge until thoroughly cooled. Serve slices whole or chop into quarters. Enjoy!

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