Candied Orange Hot Chocolate (Printable)

Luxurious dark chocolate melded with bright candied orange and sea salt for a decadent treat.

# Components:

→ 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

# Directions:

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

# Expert Advice:

01 -
  • Homemade gifts that actually impress: These feel luxury without requiring culinary school, and people genuinely believe you've spent hours on them.
  • The flavor balance is addictive: Bright citrus, deep chocolate, and that tiny hint of salt create something your taste buds won't stop thinking about.
  • They're surprisingly forgiving: Even if your dipping technique isn't perfect, the imperfections look intentional and artisanal.
02 -
  • Skip the blanching at your peril: Those first two boils aren't fussy steps—they're the difference between something delicious and something you can't give to anyone.
  • The orange peel must be completely cool before chocolate dipping: Any residual warmth or moisture will seize your chocolate into a grainy mess that no amount of stirring saves.
03 -
  • Use a double boiler or be very patient with the microwave: Chocolate is forgiving only if you respect it—high heat turns it grainy and temperamental.
  • Buy the best chocolate you can afford: Bittersweet chocolate with high cocoa content makes these taste like you know something everyone else doesn't.
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