# What You'll Need:
→ 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 (225 g) 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 peel including white pith using a sharp knife. Cut peel into thin strips about 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.
02 - 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 to 50 minutes, stirring occasionally, until translucent and tender.
03 - Remove peels with a fork and place on a parchment-lined tray to cool. Optionally, toss in extra sugar to coat while still warm.
04 - Place chopped chocolate in a heatproof bowl and 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 while remaining pourable.
05 - Thread 2 to 3 pieces of candied orange peel onto each wooden stick. Dip the lower half of each stick into 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 ribbon for gifting.
