# 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, optional
→ Assembly
06 - 10 wooden sticks or lollipop sticks
07 - Extra sugar for rolling, optional
# Directions:
01 - Wash oranges thoroughly. Score lengthwise into quarters and carefully remove 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 the sugar. Add orange peels and simmer on low heat for 40 to 50 minutes, stirring occasionally, until translucent and tender.
03 - Remove peels with a fork and let cool on a parchment-lined tray. Optionally, toss in extra sugar to coat.
04 - Place chopped chocolate in a heatproof bowl. Set over a pan of gently simmering water using the double boiler method, or microwave in 30-second bursts, stirring until smooth. Let cool slightly but remain pourable.
05 - Thread 2 to 3 pieces of candied orange peel onto each wooden stick. Dip the lower half of each stick into the melted chocolate, swirling to coat thoroughly. Lay sticks on a parchment-lined tray and sprinkle lightly with sea salt if desired.
06 - Allow stirrers to set at room temperature or refrigerate for 20 to 30 minutes until firm. Wrap each stirrer in cellophane and tie with a ribbon for gifting.
