Chocolate Covered Orange Peels

Ingredients :

• 2 major organic oranges

• 2 cups sugar, granulated

• 2-cups of water

• Toss 1 cup of turbinado or granulated sugar with the candied peels.

• 12.5 ounces (340g) unsweetened chocolate

• Jimmies in different colors or finely chopped nuts for topping

STEPS :

     1. Get the pan ready :

Foil-line a baking pan with a rim or a half sheet pan. Place aside.

     2. Prepare the strips of orange peel :

Bring water in a medium pot to a boil.
Trim 1/4 inch from the top and bottom of the oranges using a paring knife. Trimmed tops and bottoms should be discarded. Next, create four vertical segments by cutting the orange peel into quadrants. If desired, you can leave the fruit itself whole to consume later. Slice off each piece of peel one at a time. Lay flat on a cutting board, then slice into 1/4-inch-wide strips with a chef's knife (leave the pith on).
Slices of orange peel should be added to the boiling water and let to simmer for 15 minutes. Rinse, drain thoroughly, and drain in a colander.

     3. How to make simple syrup :

Bring water and sugar to a boil in a medium saucepan over medium heat while stirring to dissolve the sugar.

     4. After cooking the orange peel, add the sugar :

Add the pieces of boiled peel. bring back to a boil. Heat should be decreased so that the syrup bubbles but does not boil over. Reduce the heat as needed to maintain a hearty simmer and simmer for 45 to 50 minutes, or until the peel is extremely tender when punctured with a paring knife.

     5. Melted chocolate is applied to the peels :

Waxed paper should be used to line a baking sheet once the orange peels are dry and hard to the touch.
Make small, uniform chocolate pieces. Put the chocolate in a heatproof bowl over a pot of simmering water or in a double boiler. Transfer to a 2-cup glass measuring cup after stirring until melted and smooth.
Cover about 3/4 of the peel with chocolate as you dip each strip in it.
As you go, place each on the prepared pan. If desired, top with colored nuts or jimmies.
Refrigerate for up to a month after the chocolate has set by transferring it to an airtight container and using wax paper to separate the layers.

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