Sunlight filters through the window as I pull a tray of CHOCOLATE ORANGE STICKS from the counter, their glossy surface catching the morning glow. The scent of zesty citrus mingles with a rich, buttery chocolate aroma—one of my favorite mid-week pick-me-ups. After three rounds of careful tweaking, I nailed the balance between a tender, translucent peel and a crisp chocolate shell. Let me share what I learned during testing, from first rubbery experiments to these silken sticks you see here.
Why You’ll Love CHOCOLATE ORANGE STICKS
- A lively citrus kick coated in velvety chocolate gives you two-layered texture in every bite.
- Control sugar levels and chocolate quality when you make them at home.
- Edges turn slightly crisp while the center stays tender with a gentle chew.
- A nod to Italian candied peel traditions, reinvented for modern snack lovers.
A Little Background
My first peek at candied orange peel came during winter holidays, but I wanted to lighten the process for everyday snacking. I started this recipe in a cramped kitchen, simmering strips until they turned translucent. In round two, I learned a quick overnight dry on a rack delivers an even chewy texture—skipping that left me with damp corners. Over a dozen tries, I refined timing and texture until each CHOCOLATE ORANGE STICK looked just right.
Key Ingredients for CHOCOLATE ORANGE STICKS
- 4 large oranges: Use navel or Valencia; remove all bitter white pith.
- 2 cups granulated sugar: Provides glossy coating; swap coconut sugar for deeper flavor.
- 1 cup water: Creates syrup; start with cold water for even dissolving.
- 8 ounces semisweet chocolate: Chop finely for quick melting; dark chocolate adds intensity.
- 1 tablespoon coconut oil: Smooths chocolate; can use vegetable oil if needed.
- Flaky sea salt (optional): A light sprinkle accentuates the orange notes.
How to Make CHOCOLATE ORANGE STICKS
- Slice and blanch: Cut peel into ½″ strips, remove pith, then boil in fresh water for 1 minute. Drain and repeat two more times until bitterness is mellowed.
- Simmer in syrup: Combine sugar and 1 cup water in pan, stir over medium until sugar dissolves. Add peels, reduce heat to low, and simmer 45 minutes until peels look translucent and syrup is thick.
- Dry on rack: Use tongs to transfer peels in a single layer to a wire rack over parchment. Let air-dry at least 4 hours or overnight until tack-free.
- Dip in chocolate: Melt chocolate with coconut oil in 30-second bursts, stirring to a glossy finish. Dunk each strip halfway, allow excess to drip off, then place back on rack. Chill 30 minutes until firm.
Pro Tips & Troubleshooting
- Tested tip: Using cold water at the start of blanching prevents peels from collapsing prematurely.
- If peels stick together while drying, separate them gently with a fork after the first hour.
- For a festive twist, dust peels with cinnamon sugar before the final set.
- To halve the batch, keep sugar-to-water ratio the same (2:1) and adjust peel quantity accordingly.
Storage & Make-Ahead Guide
Store CHOCOLATE ORANGE STICKS in an airtight container at room temperature for up to one week. If your kitchen is warm, pop them in the fridge—just bring back to room temp before serving. I tested freezing wrapped in parchment for up to two weeks, and they thaw with minimal condensation. Always keep them dry to avoid sticky spots.
Serving Suggestions
Tuck a few sticks beside espresso cups for an after-dinner treat, or layer them in glass jars as homemade gifts. They’re also lovely atop vanilla ice cream or nestled into a cheese board alongside manchego and toasted almonds.
Frequently Asked Questions
- How do I store chocolate orange sticks? Seal in an airtight container at room temp for one week, or chill to extend freshness.
- Can I use milk chocolate instead? Yes—milk chocolate melts smoothly but adds extra sweetness, so reduce sugar slightly in the syrup.
- How long do candied peels last before dipping? Once dried, they can sit at room temperature up to 24 hours before they absorb moisture.
- Why are my candied peels bitter? Bitterness means pith remains. Blanch three times, draining water each time to remove white inner layer.
- Do I need to dry the peels before dipping? Absolutely. Tack-free peels ensure chocolate adheres without sliding off.
- Can I freeze chocolate orange sticks? Wrap in parchment and freeze up to two weeks; thaw at room temp to prevent condensation.
Final Thoughts
There’s something joyful about slicing into one of these CHOCOLATE ORANGE STICKS and hearing that soft crackle as the chocolate gives way. My favorite moment is pairing them with a warm mug of Earl Grey, letting the citrus notes echo in the tea. Give them a go, and drop a comment to share how your batch turned out—I can’t wait to hear your tweaks!
More Recipes You’ll Love
- Chocolate Cherry Pie Bliss (No-Bake) – combines fruit and chocolate with a silky filling echoing the citrus–chocolate harmony.
- Dubai Chocolate Bar Recipe – homemade candy-making techniques that mirror dipping skills used for CHOCOLATE ORANGE STICKS.
- Orange Crush Vodka Slushies – a refreshing citrus cocktail perfect alongside your chocolate-dipped peels for a balanced treat.
- Chocolate Torte – rich, dense chocolate layers for those craving an indulgent follow-up to the bright, zesty snack.
CHOCOLATE ORANGE STICKS
Ingredients
large oranges
granulated sugar
water
semisweet chocolate
coconut oil
flaky sea salt
Instructions
- Place orange strips in a saucepan of cold water and bring to a gentle boil for 1 minute. Drain and repeat two more times to remove bitterness.
- Combine sugar and water in the pan; stir over medium heat until sugar dissolves, then add peels and reduce to a low simmer. Cook for 45 minutes until strips turn translucent and syrup thickens.
- Transfer peels in a single layer to a wire rack set over parchment paper. Let air-dry for at least 4 hours or overnight until tack-free.
- Melt the chopped chocolate and coconut oil together in 30-second intervals in the microwave, stirring between each until smooth and glossy. Dip each peel halfway, letting excess drip back into the bowl.
- Return dipped peels to the rack, optionally sprinkle with flaky sea salt, and chill for 30 minutes until the chocolate is firm.