Homemade chocolate orange sticks are a delightful treat that combines the tangy sweetness of candied orange peel with a rich chocolate coating. Perfect for gifting or enjoying with a cup of tea, these treats are simple to make and taste far better than store-bought versions.
Why You’ll Love This Recipe
- Combines the classic pairing of citrusy orange and rich chocolate.
- A perfect balance of tangy, sweet, and bitter flavors.
- Fun to make and great for gifting during the holidays.
- Uses simple, natural ingredients for a fresher taste.
- Long shelf life, making them ideal for make-ahead treats.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Oranges (preferably organic)
- Granulated sugar
- Water
- Dark or semi-sweet chocolate (melted)
- Optional: Orange extract or zest for enhanced flavor
Directions
Candy the Orange Peels
- Prepare the Peels: Wash the oranges thoroughly. Cut off the top and bottom of each orange, score the peel into quarters, and carefully remove it. Slice the peel into thin strips.
- Blanch the Peels: Place the orange strips in a saucepan, cover with water, and bring to a boil. Boil for 2 minutes, then drain. Repeat this process twice to remove bitterness.
- Candy the Peels: Combine equal parts sugar and water (e.g., 1 cup each) in the saucepan. Heat until the sugar dissolves, then add the blanched orange peels. Simmer over low heat for 45–60 minutes, stirring occasionally, until the peels become translucent.
- Dry the Peels: Remove the peels from the syrup using a slotted spoon and place them on a wire rack or parchment paper. Let them dry for at least 4–6 hours or overnight.
Dip in Chocolate
- Melt the Chocolate: Melt the chocolate in a microwave-safe bowl in 30-second increments or over a double boiler until smooth.
- Dip the Peels: Dip each orange peel halfway into the melted chocolate, letting the excess drip off. Place them on a parchment-lined baking sheet.
- Set the Chocolate: Allow the chocolate to set at room temperature or refrigerate briefly until firm.
Servings and Timing
- Servings: Makes about 40 sticks
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Drying Time: 4–6 hours
- Total Time: 5–7 hours
Variations
- Zesty Twist: Add a pinch of sea salt to the chocolate-dipped ends for a sweet-salty contrast.
- Spiced Flavor: Sprinkle the peels with a hint of cinnamon or cayenne before dipping in chocolate.
- Liqueur-Infused: Add a splash of Grand Marnier or Cointreau to the candying syrup for extra depth.
- Mixed Citrus: Use lemon, lime, or grapefruit peels for a variety of flavors.
- White Chocolate: Substitute dark chocolate with white chocolate for a sweeter version.
Storage/Reheating
- Storage: Store the chocolate orange sticks in an airtight container at room temperature for up to 2 weeks.
- Freezing: Freeze the undipped candied peels in a freezer-safe container for up to 3 months. Thaw before dipping in chocolate.
- Reheating: If the chocolate softens, let the sticks sit at room temperature until firm again.
FAQs
Can I use other types of citrus?
Yes! Lemon, lime, or grapefruit peels work just as well for this recipe.
How do I prevent the peels from being too bitter?
Blanch the peels multiple times to reduce bitterness before candying.
Can I reuse the leftover syrup?
Absolutely! The syrup can be used in cocktails, tea, or as a topping for desserts.
What’s the best chocolate for dipping?
High-quality dark or semi-sweet chocolate melts smoothly and balances the sweetness of the candied peels.
Do I need a candy thermometer?
No, this recipe doesn’t require precise temperatures, making it beginner-friendly.
Can I skip the drying step?
Drying is essential to ensure the chocolate adheres well to the peels.
How do I make them vegan?
This recipe is naturally vegan if you use dairy-free chocolate.
Why is my chocolate clumpy?
Ensure no water or moisture comes into contact with the chocolate during melting.
Can I coat the entire peel in chocolate?
Yes, you can fully coat the peels for a richer chocolate flavor.
Are these suitable for gifting?
Absolutely! Package them in decorative boxes or bags for a thoughtful, homemade gift.
Conclusion
Homemade chocolate orange sticks are a delicious, elegant treat that’s perfect for holidays or as a sweet indulgence anytime. With their rich chocolate coating and zesty orange flavor, they’re sure to impress both family and friends. Follow this easy recipe and enjoy making (and eating!) these irresistible delights.
PrintHomemade Chocolate Orange Sticks
These Homemade Chocolate Orange Sticks are a delightful combination of tangy citrus and rich chocolate. Perfect as a gift or an indulgent treat, they’re surprisingly simple to make!
- Prep Time: 30 minutes
- Chill Time: 4 hours
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes
- Yield: 30–40 sticks 1x
- Category: Dessert, Snack
- Method: Candy Making
- Cuisine: European
Ingredients
For the Orange Sticks:
- 3 large oranges (washed thoroughly)
- 1 1/2 cups granulated sugar
- 1 1/2 cups water
For the Chocolate Coating:
- 1 cup semi-sweet or dark chocolate chips
- 1 tbsp coconut oil or shortening (optional, for smoother chocolate)
Instructions
Prepare the Orange Sticks:
- Peel the Oranges:
- Cut the oranges into quarters and gently remove the peel, including as much of the white pith as possible. Slice the peels into thin strips (about 1/4-inch wide).
- Blanch the Peels:
- Bring a pot of water to a boil. Add the orange strips and boil for 2 minutes. Drain and repeat this process 2 more times to remove bitterness.
- Simmer in Syrup:
- In a medium saucepan, combine the sugar and water. Heat over medium heat until the sugar dissolves. Add the orange strips and simmer for 45-60 minutes, stirring occasionally, until the peels are translucent.
- Dry the Orange Sticks:
- Remove the orange peels from the syrup with a slotted spoon and place them on a wire rack set over parchment paper. Let them dry at room temperature for 4-6 hours or overnight.
Coat with Chocolate:
- Melt the Chocolate:
- In a microwave-safe bowl, melt the chocolate chips and coconut oil in 30-second intervals, stirring after each, until smooth and glossy.
- Dip the Orange Sticks:
- Dip each orange stick halfway into the melted chocolate, allowing the excess to drip off. Place the dipped sticks on parchment paper to set.
- Set and Serve:
- Let the chocolate harden at room temperature, or refrigerate for faster setting. Store in an airtight container.
Notes
- The leftover orange syrup can be saved and used in drinks or desserts.
- For variety, dip the sticks in white chocolate or drizzle additional chocolate over the top.
- Store in a cool, dry place for up to 1 week or refrigerate for up to 2 weeks.