







From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Instructions
1
Melt chocolate with coconut oil in microwave and stir until smooth.
2
Dip whole or sectioned oranges halfway then place on wax paper lined cookie sheet.
3
Sprinkle with sea salt flakes.
4
Place in refrigerator to set.
5
Serve & enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Dry Your Oranges Completely 💧Pat mandarin orange segments thoroughly dry with paper towels before dipping to prevent water from causing the chocolate to seize and ensuring smooth, even coating.
- Use Coconut Oil for Silky Chocolate 🥥Melt chocolate with coconut oil at a 10:1 ratio to thin the chocolate slightly without burning it, creating a glossy finish that sets beautifully without being too thick.
- Temperature Control is Key 🌡️Keep melted chocolate between 88-90°F by using a double boiler and checking frequently; this prevents blooming and ensures a smooth, professional-looking coating every time.
- Flaky Salt Application Timing ⏱️Sprinkle sea salt immediately after dipping while the chocolate is still wet so it adheres properly; waiting too long will cause it to slide off as the coating sets.
- Chill on Parchment for Easy Release ❄️Set coated oranges on parchment paper in the refrigerator for 10-15 minutes until fully hardened; this prevents sticking and makes them easier to handle and serve.
Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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