Chocolate Orange Sticks Food

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HOMEMADE CHOCOLATE ORANGE STICKS



HOMEMADE CHOCOLATE ORANGE STICKS image

Chocolate Orange Sticks are made with a delicious orange jelly filling dipped in melted chocolate - a favorite holiday candy!

Provided by Jessica & Nellie

Time 30m

Number Of Ingredients 10

3 Tbsp unflavored gelatin (I used 4 of the little packets)
2 cups sugar
1/2 cup hot water
1/2 cup cold water
2 Tbsp frozen orange juice concentrate
2 Tbsp lemon juice
1/2 tsp lemon extract
1 tsp orange extract
5-6 drops orange food coloring
12 oz melting chocolate or chocolate almond bark

Steps:

  • Soften the gelatin in cold water and set aside.
  • Combine sugar and hot water, stir until dissolved. Bring to a boil in a saucepan over medium-high heat. Add the gelatin mixture and slowly boil on medium-low heat for 20 minutes. Remove from heat and add the remaining ingredients.
  • Pour into well-greased molds. I've used silicone molds and mini loaf pans and the loaf pans work just as well as the silicone mold.
  • Let stand over night and then dip into melted chocolate. I also drizzled a little white chocolate on top just for fun. Enjoy!

CHOCOLATE ORANGE STICKS



Chocolate Orange Sticks image

Serve these as small treats at your holiday gathering! They're easy and quick, plus a great way to use unwanted orange peel. You can add chopped nuts, sprinkles, or other decorations to the chocolate before popping them in the freezer to set.

Provided by BB2011

Categories     Candy

Time 20m

Yield 40 sticks, 40 serving(s)

Number Of Ingredients 4

2 cups water
2 cups sugar
2 oranges
2 chocolate bars

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.

Nutrition Facts : Calories 41.8, Sodium 0.2, Carbohydrate 10.8, Fiber 0.2, Sugar 10.6, Protein 0.1

CHOCOLATE STICKS



Chocolate Sticks image

Another recipe from oetker Baking is Fun I love this book and I have to finish recording the recipes before returning the book its owner.

Provided by Dreamer in Ontario

Categories     Dessert

Time 1h27m

Yield 100 cookies

Number Of Ingredients 9

300 g flour
40 g ground nuts
30 g semisweet chocolate, grated
120 g sugar
9 g oetker vanilla sugar (1 pkg)
1 egg
300 g butter, cold
100 g semisweet chocolate
50 g unsalted butter

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.

CANDIED ORANGE SLICES DIPPED IN CHOCOLATE



Candied Orange Slices Dipped in Chocolate image

Someone gave us a gift of these delicious orange slices. These tangy oranges and creamy chocolate are an unbeatable combination. They look fancy and colorful, and are easy to make. A Christmas favorite. These do take a while to make but are well worth it. The orange slices are delicious even without the chocolate. Drying time not included in time. NOTE: When cooking the orange slices DO-NOT STIR. If someone is helping you make sure they do not stir just them push down on the orange slices as recipe says. :) I cut the slices in half again after cooking.

Provided by Barb G.

Categories     Candy

Time 2h30m

Yield 50 slices

Number Of Ingredients 5

4 valencia oranges
2 cups water
3 1/2 cups granulated sugar
3 cups granulated sugar, as needed for coating
2 lbs semisweet chocolate, chopped into small pieces (reserve a 2-ounce chunk)

Steps:

  • Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
  • In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
  • Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
  • Remove from heat and cool to room temperature.
  • Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
  • After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
  • While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
  • When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
  • Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
  • Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
  • Place the orange slices on a sheet of wax paper to set.
  • Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.

Nutrition Facts : Calories 196.3, Fat 9.5, SaturatedFat 5.9, Sodium 4.5, Carbohydrate 32.6, Fiber 3.2, Sugar 26.1, Protein 2.4

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