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Help with Chocolate Covered Orange Sticks Recipe

Phoo_d Dec 3, 2009 07:43 AM

I am searching for a good recipe to make the dark chocolate covered orange jelly-filled sticks that are ubiquitous in candy shops. So far I can't seem to find a good one.

I would like to use fresh oranges for flavoring if at all possible and am considering making an orange pate de fruites. Is it possible to slice those into long rectangles and then cover them in tempered chocolate? My confectionary skills are on the newbie side, so I am really hoping to find a trustworthy recipe.

Thanks for the help!


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  1. h
    HillJ RE: Phoo_d Dec 3, 2009 08:13 AM


    Phoo_d, this recipe is about as natural as you can get. I'm not a huge fan of making the jelly style that requires flavored jello or perserves, too messy and I'd rather buy them at a quality chocolate house but for home candy making, this recipe is wonderful. Enjoy!

    6 Replies
    1. re: HillJ
      bushwickgirl RE: HillJ Dec 3, 2009 08:43 AM

      Ditto, that's a perfect recipe for chocolate-covered candied orange zest, with or without the cocoa powder. Love the stuff.

      1. re: HillJ
        Phoo_d RE: HillJ Dec 3, 2009 11:25 AM

        Hill- Thank you for the link. I had looked at that one and it does look delicious (anything from SmittenKitchen can be trusted in my mind!). I was hoping for more of the jelly style that isn't an orange rind but is a rectangle of orange gel - I have memories of something like this from childhood - however if it is only possible with pectin and orange extract then I'll probably stick to orange rinds. Thanks again!

        1. re: Phoo_d
          HillJ RE: Phoo_d Dec 3, 2009 11:30 AM

          Phoo_d, there are other recipes for the gel that include the use of gelatin and perserves, this requires for candy molding preparation though. Do you want this recipe as well? If so, that would be this:


          1. re: HillJ
            Phoo_d RE: HillJ Dec 4, 2009 06:28 AM

            Hill- Thank you for the link! I think that may be more along the lines of what I was searching for.

          2. re: Phoo_d
            Becca Porter RE: Phoo_d Dec 4, 2009 06:48 AM

            In my opinion, once the orange rind is candied, dipped, and then bitten into it looks exactly like a rectangle of orange gel. It is completely translucent. Are you sure that isn't what you had as a child? I would imagine that this type of candy was much more common years ago.

            1. re: Becca Porter
              superfinespot RE: Becca Porter Dec 4, 2009 01:24 PM

              yes, they are very pretty:

        2. h
          HillJ RE: Phoo_d Dec 4, 2009 12:00 PM


          Phoo_d, then an amazing riff on the orange sticks is this devine cookie.

          5 Replies
          1. re: HillJ
            Becca Porter RE: HillJ Dec 4, 2009 03:59 PM

            Dang, those look great! I can't find blanched sliced almonds, I also doubt my ability to slice blanched almonds evenly. I am sure they would be fine using unblanched.

            1. re: Becca Porter
              HillJ RE: Becca Porter Dec 4, 2009 04:29 PM

              Becca P, you can blanch your almonds. Not difficult:

              Place almonds in a bowl. Pour boiling water to barely cover almonds.
              Let the almonds sit for 1 minute and no longer. Drain, rinse under cold water, and drain again. Pat dry and slip the skins off. Don't let almonds sit in hot water too long or they will lose their crispness. Then you can process the almonds into chopped form for the recipe.

              1. re: HillJ
                Becca Porter RE: HillJ Dec 4, 2009 05:22 PM

                Yeah, I blanch them all the time. I was concerned with slicing them evenly.

                1. re: Becca Porter
                  HillJ RE: Becca Porter Dec 4, 2009 05:23 PM

                  When I make these I either whirl in the food processor into bits of use the pre sliced ones. Either works well. Pistachios also work well :)

            2. re: HillJ
              Phoo_d RE: HillJ Dec 7, 2009 11:16 AM

              Oh my! Anything by Pierre Hermé gets me drooling, but these look absolutely incredible. Thank you for the link!

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