Instructions

1. Begin by preparing the citrus fruits. Wash the oranges and grapefruits thoroughly under cool running water to remove any dirt or wax. Pat them dry with a clean kitchen towel.
2. Using a sharp knife, carefully peel the oranges and grapefruits, removing the outer skin and any bitter white pith. Segment the fruits by cutting between the membranes to release individual segments. Set the segments aside on a plate lined with paper towels to absorb any excess juice.
3. Next, prepare the chocolate for dipping. In a microwave-safe bowl, combine the dark chocolate and coconut oil. The coconut oil will help to thin the chocolate, making it easier to dip the fruit.
4. Melt the chocolate mixture in the microwave by heating it in 30-second intervals, stirring in between, until it is fully melted and smooth. Be careful not to overheat the chocolate, as it can burn easily.
5. Once the chocolate is melted, remove it from the microwave and let it cool slightly for a minute or two. This will help prevent the chocolate from being too hot when dipping the fruit.
6. Prepare a baking sheet by lining it with parchment paper. This will be where you place the dipped citrus fruits to set.
7. Take each citrus segment and dip it halfway into the melted chocolate, allowing any excess chocolate to drip off. Place the dipped segments onto the prepared baking sheet.
8. Continue this process until all the citrus segments are dipped in chocolate. If desired, you can sprinkle a little sea salt or finely chopped nuts on top of the chocolate before it sets for added flavor and texture.
9. Once all the segments are dipped, place the baking sheet in the refrigerator for about 10-15 minutes, or until the chocolate has completely hardened.
10. After the chocolate has set, remove the baking sheet from the refrigerator. Arrange the chocolate-dipped citrus fruits on a serving platter and enjoy immediately or store them in an airtight container in the refrigerator for up to 2 days.