Ingredients:
• 3 large navel oranges
• 1 ½ cup sugar
• 3 oz dark chocolate
Directions:
• Using a paring knife or orange peeler, score the peel of the orange without cutting through the fruit by making 2 circular scores at the top and bottom of each orange, and then making 4 or 5 scores connecting the top and bottom circles.
• Peel away the skin of the orange carefully, and then cut these into ¼-inch strips.
• Bring a pot of water up to a boil and drop in the orange peel.
• Simmer the peel for 1 minutes, then strain, discarding the water.
• Refill the pot with 1½ cups of fresh water and add the sugar.
• Bring this up to a simmer then add the orange peel and simmer gently, uncovered, for about 20 minutes – the peel will look slightly translucent (but not completely).
• Remove the pot from the heat and cool the peel in the syrup to room temperature.
• Store the candied peel, refrigerated and in the syrup for up to a month.
• To dip the peel, first arrange slices of peel on a cooling rack over a baking tray to drain and dry for an hour.
• Melt the chocolate in a metal bowl placed over a pot or barely simmering water, stirring until smooth.
• Dip each candied peel piece halfway into the chocolate and place on a parchment-lined baking tray until set.
The chocolate dipped peel can be stored in an airtight container for up to 5 days.
