Chocolate Orange Sticks Recipes

Steps:

• Boil water and sugar in a saucepan over medium heat.
• Meanwhile, remove the peel from both oranges in four even sections and set the oranges aside for other uses. We're only concerned with the peel here.
• Cut each peel into five long slices about 1/4 inch thick. They should be about the same size as thin french fries.
• When the water and sugar mixture is boiling, add the peel and boil for 10 minutes, or until the orange peel is saturated with sugar and translucent. Strain the peels and set them aside.
• Break the chocolate bars into small pieces and melt in the microwave or carefully on the stove.
• Using a fork or toothpick, dip each orange peel piece into the melted chocolate until completely coated. Now is the time to add any additional garnishes.
• Lay chocolate orange sticks on wax paper on a baking sheet and place in freezer for 15 minutes. Store in the refrigerator.

Steps:

• Scrub the oranges, then remove the peel in quarters. To do this, cut through the peel with a sharp knife, going right around the orange, starting and finishing at the stem end, then repeat at a right angle to the first cut. Remove the peel, with the attached pith, from the fruit. Weigh out 9 ounces of peel and cut it into slices measuring about 1/4 by 2 inches.
• Put the orange peel slices into a large pan and cover with 8 cups of cold water. Bring to a boil and simmer for 5 minutes. Drain and return to the pan with 4 cups of cold water. Bring to a boil and simmer, covered, for 45 minutes. Add the sugar and stir until dissolved (it won't take long). Simmer, covered, for 30 minutes. Remove from the heat and let stand for 24 hours.
• Bring the pan to a boil again. Add the corn syrup, if using, and boil gently, uncovered, for 30 minutes, or until all the liquid has evaporated and the orange sticks are coated with bubbling orange syrup. Remove from the heat and allow to cool. Using a pair of tongs (or your fingers), carefully remove the orange sticks and place on a wire rack with a tray underneath to catch the drips. Leave in a warm place for 24 hours, or place in a very low oven at approximately 140°F for 2 to 3 hours to dry.
• Break the chocolate into pieces, put into a heatproof bowl over a pan of simmering water, and leave until melted. Remove from the heat. Dip one half of each orange stick in the melted chocolate and place on a sheet of parchment or waxed paper to dry.
• Before dipping, the sticks will keep well for 3 to 4 months. Once they have their chocolate coating, they are best eaten within 3 weeks.

Steps:

• Soften the gelatin in cold water.
• Bring the sugar and hot water to a boil, add gelatin mixture and cook slowly on low-med for 20 minute
• Add rinds and remaining ingredients, stir until mixed well.
• Remove from heat, strain into a pan that has been rinsed in cold water.
• Let this stand overnight to allow some softening. Cut and dip in melted millk chocolate.
• Place on waxed paper to cool.

Steps:

• Preheat oven to 350 F
• Grease a baking sheet.
• Blend the four, nuts and grated chocolate together on a pastry board.
• Make a well in the centre.
• Add sugar, vanilla sugar and egg to the well.
• Mix a littel to the dry ingredients into the egg mixture.
• Cut the cold butter into small pieces over the flour mixture.
• Work together all the ingredients quickly to make a smooth dough.
• Chill for 1/2 hour.
• Shape the dough into rolls about the thickness of a finger.
• Cut the rolls into 5 cm (2") pieces.
• Place on the prepared baking sheet and bake for 12 to 18 minutes or until light golden brown.
• Cool cookies.
• Glaze:.
• Melt the chocolate and butter in the top half of a double boiler, stirring until well blended and smooth.
• Dip the ends of the cooled cookies int the chocolate.
• Allow dipped cookies to cool on waxed paper until the chocolate has set.