Candied Orange Hot Chocolate (Print Version)

Rich dark chocolate infused with candied orange peel and sea salt for an elegant touch.

# What You Need:

→ Candied Orange Peel

01 - 2 large oranges
02 - 1 cup (200 g) granulated sugar
03 - 1/2 cup (120 ml) water

→ Chocolate Coating

04 - 8 oz (225 g) high-quality dark chocolate, at least 60% cocoa, chopped
05 - 1/4 teaspoon flaky sea salt, optional

→ Assembly

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

# How To Make:

01 - Wash oranges thoroughly. Score lengthwise into quarters and carefully remove the peel including white pith. 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. Add orange peels and simmer on low heat for 40-50 minutes, stirring occasionally, until translucent and tender. Remove peels with a fork and cool on 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 double boiler method, or microwave in 30-second bursts, stirring until smooth. Allow to cool slightly while remaining pourable.
04 - Thread 2-3 pieces of candied orange peel onto each wooden stick. Dip the lower half of each stick with orange peel into melted chocolate, swirling to coat thoroughly. Lay 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 firm. Wrap each stirrer in cellophane and tie with ribbon for gifting.

# Expert Advice:

01 -
  • You get to make something that looks expensive and professional, but costs a fraction of boutique gift sets.
  • The combination of bitter chocolate and bright citrus feels sophisticated, like you're serving something from a fancy chocolatier.
  • It's the kind of gift people actually use and remember, stirring their morning coffee while thinking of you.
02 -
  • Skipping even one blanching step will result in a bitter, astringent flavor that no amount of sugar can fix—I learned this the expensive way with my first batch.
  • The moment you see the peels turn translucent during simmering is when you know you're done; overcooked peels become mushy and lose their elegant texture.
  • Dark chocolate below 60% cocoa will taste too sweet and mask the bright citrus; the higher cocoa content is non-negotiable for balance.
03 -
  • If your chocolate starts to seize (becomes grainy and thick), save it by adding a small splash of neutral oil like coconut oil and stirring gently until smooth again.
  • The flaky sea salt is the secret that makes people stop mid-sip and say, 'Wait, what is that flavor?'—it's worth hunting down a good brand.
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