Candied Orange Hot Chocolate (Printable Version)

Rich dark chocolate stirrers enhanced with candied orange and sea salt for a decadent touch.

# What You'll Need:

→ Candied Orange Peel

01 - 2 large oranges, washed and peeled
02 - 1 cup granulated sugar
03 - 1/2 cup water

→ Chocolate Coating

04 - 8 ounces high-quality dark chocolate (minimum 60% cocoa), chopped
05 - 1/4 teaspoon flaky sea salt, optional

→ Assembly

06 - 10 wooden sticks or lollipop sticks
07 - Granulated sugar for rolling, optional

# Directions:

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

# Expert Tips:

01 -
  • They're the kind of gift that makes someone feel truly seen, especially when wrapped with intention.
  • The combination of dark chocolate, bright candied orange, and sea salt creates an almost sophisticated flavor experience that elevates even basic hot milk.
  • You can make them days ahead, which means less stress when gift-giving season arrives.
02 -
  • The blanching step is non-negotiable—I learned this by skipping it once and creating stirrers that tasted unpleasantly bitter, a mistake that taught me respect for the process.
  • Temperature control matters more than you'd think; if your chocolate is too hot when you dip, it'll slide right off the orange peel, but if it's too cool, it'll be thick and streaky instead of glossy.
03 -
  • Don't skip the cooling step between steps—rushing the process leads to chocolate that's either too thin or too thick, neither of which coat the peel evenly.
  • If your chocolate starts to seize or become thick during melting, remove it from heat and stir in a small amount of coconut oil (not water, which causes seizing), about 1/2 teaspoon at a time.
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