My kitchen filled with the nutty toasted scent of melting chocolate the moment I set out to perfect CHOCOLATE ORANGE STICKS. The first batch had streaky white swirls, so I adjusted my melting technique to achieve a glossy surface with evenly dispersed zest. Across three separate test runs, I discovered tiny tweaks—like gently tapping the pan to release air bubbles—result in cleaner cuts and a snappier bite.
Why You’ll Love CHOCOLATE ORANGE STICKS
- Bright citrus notes balanced by a tender dark chocolate base
- Silky-smooth layers accented by crackling as they break
- Quick prep and chill time keeps hands free for cleanup
- Orange–chocolate pairing celebrates classic British confection traditions
A Little Background
When I first encountered these shards in a London market, their glossy finish and zesty kick reminded me of cooler autumn evenings. Back home, I experimented with different tempering methods and learned to keep water droplets far from the chocolate for a consistently smooth pour.
Key Ingredients for CHOCOLATE ORANGE STICKS
- 12 ounces bittersweet chocolate: Forms the dark base; choose 70% cocoa for depth
- 8 ounces white chocolate: Creates the marbled top; look for couverture style
- 2 tablespoons coconut oil: Adds sheen and eases melting; can swap for vegetable oil
- 1 teaspoon orange extract: Delivers concentrated flavor; optional zest boost
- 2 tablespoons candied orange peel: Provides chewy bursts; finely chop for even distribution
How to Make CHOCOLATE ORANGE STICKS
- Line a 9×13-inch pan with parchment and secure the edges; this guides a clean removal.
- In a heatproof bowl over barely simmering water, melt bittersweet chocolate with 1 tablespoon coconut oil, stirring until silky smooth—about 3 minutes. Remove from heat, whisk in ½ teaspoon orange extract and a pinch of salt.
- Pour the dark chocolate into the pan, spreading into a ¼-inch layer with an offset spatula. Tap pan gently on the counter to release air bubbles. Chill 10 minutes until the surface firms but remains tacky.
- Clean and dry the bowl, then melt white chocolate with remaining 1 tablespoon coconut oil over the same double boiler, stirring to a glossy finish (about 2 minutes off heat). Stir in ½ teaspoon orange extract.
- Transfer white chocolate to a small plastic bag, snip a tiny corner, and pipe diagonal lines across the dark layer—go back and forth about 6 times.
- Drag a toothpick perpendicular to the lines to create a marbled design. Immediately sprinkle candied orange peel evenly across the top.
- Return to refrigerator and chill 2 hours, or until fully firm and crackling when tapped.
- Lift the parchment, place on a cutting board, and slice into 1×4-inch sticks using a sharp knife. Wipe the blade between cuts for clean edges.
Pro Tips & Troubleshooting
- Use a digital thermometer to keep chocolate below 90°F; my testing showed that higher temps dull the shine.
- If white chocolate seizes, stir in a drop more oil off-heat until the mixture loosens.
- Swap mandarin extract or zest for a seasonal twist, especially around winter holidays.
- Halving or doubling is straightforward—maintain the same chill and swirling times.
Storage & Make-Ahead Guide
Layer sticks between parchment in an airtight container. Store in the refrigerator up to 1 week or freeze up to 1 month. Thaw in fridge before serving. Avoid direct sunlight or humidity to prevent bloom. Always use clean, dry utensils when handling.
Serving Suggestions
Arrange CHOCOLATE ORANGE STICKS on a dark slate board alongside fresh orange segments and a dusting of cocoa powder. They pair beautifully with a robust espresso or mug of spiced chai for afternoon gatherings.
Frequently Asked Questions
- How long do CHOCOLATE ORANGE STICKS last? Stored in a sealed container in the fridge, they stay fresh for up to 7 days or in the freezer for 1 month.
- Can I use only dark chocolate? Yes, omit the white layer and drizzle tempered white only for decoration if preferred.
- How do I fix grainy chocolate? Reheat gently with a teaspoon of oil off-heat and whisk until smooth before piping.
- What’s the best way to cut the sticks? Chill fully, then score with a ruler and use a sharp knife, wiping between cuts for crisp edges.
- Can I replace candied peel with fresh zest? Fresh zest adds aroma but won’t hold texture; pat dry and use immediately.
- Why did my chocolate bloom? Bloom happens from temperature swings or moisture – store in a cool, dry place.
Final Thoughts
After fine-tuning each swirl and chilling interval, these CHOCOLATE ORANGE STICKS remain one of my top treats to whip up when citrus season arrives. I love pairing them with a steaming cup of tea as the afternoon sun dips low. Give them a try and share your results—I can’t wait to hear which variations you fall for!
More Recipes You’ll Love
- Chocolate Cream Heart Tarts – delicate chocolate treats in bite-sized form complement stick-style confections
- Chocolate Banana Bread – warm, fruity-chocolate loaf pairs the same cacao depth with natural sweetness
- Choc-Covered Cherries – glossy fruit-dipped bites echo the shiny marbling technique of the sticks
Homemade Chocolate Orange Sticks
Ingredients
- 12 ounces bittersweet chocolate (70% cocoa), chopped
- 8 ounces white chocolate chopped
- 2 tablespoons coconut oil divided
- 1 teaspoon pure orange extract or zest of 1 orange
- 2 tablespoons candied orange peel chopped
Instructions
- Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
- Fill a saucepan with 1–2 inches of water and bring to a simmer over medium heat. Place bittersweet chocolate and 1 tablespoon coconut oil in a heatproof bowl set over the pan. Stir until melted and smooth, about 3 minutes.
- Remove bowl from heat; whisk in orange extract until well combined.
- Pour chocolate into prepared pan and spread evenly. Tap pan firmly on the counter a few times to release air bubbles. Refrigerate until set, about 10 minutes.
- Clean and dry the bowl. Place white chocolate and remaining 1 tablespoon coconut oil in the bowl over simmering water; stir until melted and smooth, about 2 minutes.
- Remove from heat; stir in orange extract or orange zest.
- Drizzle melted white chocolate over the dark layer in a zigzag pattern. Use a toothpick to drag through chocolate and create a marbled effect.
- Sprinkle candied orange peel over the top. Refrigerate until completely set, at least 2 hours or overnight.
- Use parchment overhang to lift chocolate out of pan. Peel away paper and cut chocolate into 1×4-inch sticks with a sharp knife, wiping the blade between cuts for clean edges.