Candied Orange Hot Chocolate (Print Version)

Delight in dark chocolate stirrers infused with candied orange and a hint of sea salt.

# What You'll Need:

→ Candied Orange Peel

01 - 2 large oranges
02 - 1 cup granulated sugar
03 - 1/2 cup water

→ Chocolate Coating

04 - 8 oz high-quality dark chocolate (at least 60% cocoa), chopped
05 - 1/4 teaspoon flaky sea salt

→ Assembly

06 - 10 wooden sticks or lollipop sticks
07 - Extra sugar for rolling (optional)

# Steps to Follow:

01 - Wash oranges thoroughly and score lengthwise into quarters. Carefully remove peel including white pith. Cut peel into thin strips approximately 1/4 inch wide. Place peels in saucepan, cover with cold water, bring to boil, then drain. Repeat blanching process twice to reduce bitterness. In same saucepan, combine 1 cup sugar and 1/2 cup water. Bring to simmer, stirring to dissolve sugar. Add orange peels and simmer on low heat for 40-50 minutes, stirring occasionally, until translucent and tender. Remove peels with fork and cool on parchment-lined tray. Optionally toss in extra sugar to coat.
02 - Place chopped chocolate in heatproof bowl and set over pan of gently simmering water using double boiler method, or microwave in 30-second bursts, stirring until smooth. Cool slightly but maintain pourable consistency.
03 - Thread 2-3 pieces of candied orange peel onto each wooden stick. Dip lower half of each stick with orange peel into melted chocolate, swirling to coat thoroughly. Lay sticks on parchment-lined tray. Sprinkle lightly with sea salt if desired.
04 - Allow stirrers to set at room temperature or refrigerate for 20-30 minutes until firm. Wrap each stirrer in cellophane and tie with ribbon for gifting.

# Additional Tips::

01 -
  • You get to make something restaurant-worthy without any fancy equipment, just patience and a double boiler.
  • The bright citrus cuts through rich chocolate in a way that feels sophisticated but tastes like pure joy.
  • Wrapped with ribbon, these are the kind of gift that makes people feel genuinely seen and thoughtful.
02 -
  • Don't skip the blanching steps—I learned this the hard way when my first batch tasted like peeling a raw orange, and it completely overpowered the chocolate.
  • Keep your melted chocolate moving with a spoon or spatula; sitting still over heat will make it seize up and become grainy, which no amount of stirring can fix.
  • The candied peels can sit in the fridge for up to two weeks before you coat them, so you can spread this project out over a few days without any stress.
03 -
  • Soak your wooden sticks in water before threading the orange peel—it prevents splintering and makes the whole process smoother and safer.
  • If your chocolate cracks when you dip, it was likely too cool; gently reheat it over the double boiler for 30 seconds and try again.
  • Room temperature setting produces a snappier chocolate shell than refrigerating, which can make it a bit waxy.
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