Description
This Candied Orange Hot Chocolate recipe combines the bright, tangy sweetness of homemade candied orange peel with rich, high-quality dark chocolate to create delightful stirring sticks. Perfect for gifting or enjoying at home, these chocolate-dipped orange peel sticks add a zesty twist to your hot chocolate experience, blending citrus and cocoa flavors beautifully.
Ingredients
Scale
Candied Orange Peel
- 2 large oranges
- 1 cup granulated sugar
- 1/2 cup water
Chocolate Coating
- 8 oz high-quality dark chocolate (at least 60% cocoa), chopped
- 1/4 teaspoon flaky sea salt
Assembly
- 10 wooden sticks or lollipop sticks
- Extra sugar for rolling, optional
Instructions
- Prepare Candied Orange Peel: Wash the oranges thoroughly. Using a sharp knife, score each orange lengthwise into quarters and carefully remove the peel including the white pith. Cut the peel into thin strips about 1/4 inch wide. Place the strips in a small saucepan, cover with cold water, bring to a boil, and then drain. Repeat this blanching process two more times to reduce bitterness.
- Simmer Orange Peel in Sugar Syrup: In the same saucepan, combine 1 cup granulated sugar and 1/2 cup water. Bring to a simmer over medium heat, stirring occasionally to dissolve the sugar. Add the orange peels to the syrup and simmer on low heat for 40 to 50 minutes, stirring occasionally, until the peel strips become translucent and tender. Remove the peels carefully with a fork and spread them out on a parchment-lined tray to cool. Optionally, toss the strips in extra granulated sugar to coat for added sweetness and texture.
- Melt Chocolate: Place the chopped dark chocolate in a heatproof bowl. Melt the chocolate gently either by placing the bowl over a pan of simmering water using a double boiler method or microwaving in 30-second bursts, stirring well after each interval until smooth and fully melted. Allow the chocolate to cool slightly, ensuring it remains pourable but not hot.
- Assemble Stirrers: Thread 2 to 3 pieces of the cooled candied orange peel onto each wooden stick or lollipop stick. Dip the lower half of each stick with the candied peel into the melted chocolate, swirling to coat thoroughly. Lay the coated sticks on a parchment-lined tray and lightly sprinkle with flaky sea salt if desired for an enhanced flavor contrast.
- Set and Finish: Allow the chocolate-coated stirrers to set at room temperature or refrigerate them for 20 to 30 minutes until the chocolate firms completely. Once set, wrap each stirrer in cellophane and tie with a ribbon, making them perfect for gifting or elegant presentation.
Notes
- Blanching the orange peels multiple times helps to remove bitterness for a sweeter candied peel.
- Use high-quality dark chocolate with at least 60% cocoa for the best flavor and smooth melting.
- Optional extra sugar coating adds a crunchy texture to the candied peel.
- Flaky sea salt is optional but provides a lovely contrast to the sweet chocolate and orange flavors.
- Store completed stirrers in an airtight container at room temperature for up to 1 week or refrigerate for up to 2 weeks.
- These stirrers are great for stirring into hot milk or hot chocolate to add a burst of orange and chocolate flavor.
