Candied Orange Hot Chocolate (Printable version)

A decadent mix of dark chocolate and bright candied orange peel with sea salt accents for elegant enjoyment.

# Ingredient list:

→ Candied Orange Peel

01 - 2 large oranges, washed and peeled
02 - 1 cup (200g) granulated sugar
03 - 1/2 cup (4 fl oz) water

→ Chocolate Coating

04 - 8 oz 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 - Extra granulated sugar for coating, optional

# Step-by-step guide:

01 - Wash oranges thoroughly and score lengthwise into quarters. Carefully remove peel including white pith using a sharp knife. Cut peel into thin strips approximately 1/4 inch wide. Blanch peels by placing in a saucepan, covering with cold water, bringing to a boil, then draining. 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 blanched orange peels and simmer on low heat for 40-50 minutes, stirring occasionally, until peels become translucent and tender. Remove peels with a fork and cool on parchment-lined tray. Optionally toss in extra sugar to coat while still warm.
03 - Place chopped dark chocolate in a heatproof bowl. Set bowl over a saucepan of gently simmering water using double boiler method, or microwave in 30-second intervals, stirring between bursts until completely smooth. Allow chocolate to cool slightly while remaining pourable.
04 - Thread 2-3 pieces of cooled candied orange peel onto each wooden stick. Dip the lower half of each stick containing orange peel into melted chocolate, swirling to coat thoroughly and evenly. Lay assembled sticks on parchment-lined tray and sprinkle lightly with sea salt if desired.
05 - Allow stirrers to set at room temperature or refrigerate for 20-30 minutes until chocolate is completely firm. Wrap each stirrer individually in cellophane and tie with ribbon for presentation and gifting.

# Expert tips:

01 -
  • They look impossibly fancy but the technique is forgiving, so even a first attempt feels like an accomplishment.
  • Homemade candied orange peel tastes nothing like the hard, waxy store versions—it's tender, complex, and actually delicious on its own.
  • They're one of those gifts that make people feel genuinely treasured because clearly you spent time thinking about them.
02 -
  • Don't skip the blanching step even though it feels repetitive; the bitterness in raw citrus peel is genuinely unpleasant and three quick boils make an enormous difference in flavor.
  • Chocolate that's too hot will drip off the stick, but chocolate that's cooled too much won't coat smoothly—aim for that sweet spot where it's still liquid but slightly thickened, which usually takes 2–3 minutes after you remove it from heat.
  • Store the candied peels separately from the chocolate in an airtight container for up to two weeks if you want to assemble these ahead of time.
03 -
  • If your candied peels seem too thick after cooking, don't panic—thin peels cook faster and result in a more delicate final product, but thicker ones have more texture and chew, which some people prefer.
  • For gifting to someone with allergies, verify your chocolate brand because many dark chocolates contain trace amounts of milk or soy; it only takes a moment to check the label and means everything to someone who's careful about what they eat.
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