Homemade Chocolate Orange Sticks (Print-Friendly Format)
Sweet orange jelly centers dipped in chocolate, chewy, tangy, and classic. Perfect for making at home.
# Ingredients You’ll Need:
→ Jelly Base
01 -
3 tablespoons unflavored gelatin (approximately 4 packets)
02 -
2 cups granulated sugar
03 -
120 millilitres hot water
04 -
120 millilitres cold water
05 -
2 tablespoons frozen orange juice concentrate
06 -
2 tablespoons freshly squeezed lemon juice
07 -
0.5 teaspoon lemon extract
08 -
1 teaspoon orange extract
09 -
5–6 drops orange food colouring
→ Chocolate Coating
10 -
340 grams melting chocolate or chocolate almond bark
# How to Make It:
01 -
Sprinkle the unflavored gelatin over the cold water in a bowl and set aside to allow it to bloom.
02 -
In a small saucepan over medium heat, combine granulated sugar and hot water, stirring until the sugar has fully dissolved.
03 -
Increase heat to medium-high and bring the sugar solution to a boil. Add the bloomed gelatin mixture, reduce heat to medium-low, and simmer gently for 20 minutes while stirring occasionally.
04 -
Remove saucepan from heat and stir in orange juice concentrate, lemon juice, lemon extract, orange extract, and orange food colouring. Stir until the mixture is completely smooth.
05 -
Coat silicone moulds or mini loaf pans with non-stick spray to ensure easy release of jelly.
06 -
Carefully pour the prepared jelly mixture into the greased moulds. Allow to stand at room temperature overnight until fully set.
07 -
Unmould the set jelly and cut into slim rectangles approximately 1 centimetre wide or slice each jelly rectangle in half, as desired.
08 -
Melt the chocolate or almond bark according to the manufacturer's instructions until smooth and fluid.
09 -
Dip each piece of orange jelly into the melted chocolate, ensuring full coverage, then lay on wax paper to set.
10 -
After the chocolate coating sets, drizzle with melted white chocolate for decoration if preferred. Allow all coatings to fully harden before serving.
# Extra Tips:
01 -
Ensure jelly cures overnight to achieve optimal texture; silicone moulds improve ease of release but loaf pans are a suitable alternative.