Candied Orange Hot Chocolate (Print View)

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

# Ingredient List:

→ 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 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

# Directions:

01 - Wash oranges thoroughly and score lengthwise into quarters. Carefully remove the peel including white pith with a sharp knife. Cut peel into thin strips approximately 1/4 inch wide. Place peels in a saucepan, cover with cold water, bring to a boil, then drain. Repeat blanching process twice to reduce bitterness. 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 let cool on a parchment-lined tray. Optionally toss in extra sugar to coat.
02 - 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. Let cool slightly but remain pourable.
03 - Thread 2-3 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.
04 - Allow stirrers to set at room temperature or refrigerate for 20-30 minutes until firm. Wrap each stirrer in cellophane and tie with a ribbon for gifting.

# Expert Tips:

01 -
  • You get that restaurant-quality moment at home, where something simple becomes genuinely luxurious the moment it hits warm milk.
  • They're the kind of gift that makes people feel seen—homemade, elegant, and impossible to find in stores.
  • The process is actually meditative once you get past the initial orange prep, and your kitchen smells incredible for hours.
02 -
  • Don't skip the blanching—I learned this by making a batch that tasted like medicine, and nobody wanted to drink it no matter how pretty it looked.
  • The chocolate must be just barely warm when you dip, or it'll set too fast and look dull instead of glossy and inviting.
03 -
  • If your chocolate seizes (becomes thick and grainy), don't panic—add a tiny bit of coconut oil and whisk gently to save it.
  • The candied peels can be made three days ahead, which breaks this recipe into manageable steps and lets you enjoy the dipping part without stress.
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