Candied orange peels in chocolate

Ingredients:

• 3 large navel oranges
• 1.5 cups of sugar
• 85 g of chocolate

Preparation:

1. Using a paring knife or orange peeler, make a circular cut on the top and bottom of each orange without cutting through the flesh, then make 4-5 cuts connecting the top and bottom circles. Carefully remove the orange peel and cut it into 5mm (0.25 in) strips.
2. Bring a pot of water to a boil and add the orange peel. Simmer for about 1 minute, then drain the water; you won't need it anymore.
3. Fill a saucepan with 1.5 cups of fresh water and add the sugar. Bring to a gentle simmer, then add the orange peel and simmer gently, uncovered, for about 20 minutes – the peel will appear slightly translucent (but not completely).
4. Remove the pan from the stove and let the orange peels cool in the syrup to room temperature. Store candied peels with syrup in the refrigerator for no more than 1 month..
5. To prepare the crusts for dipping in chocolate, place it on a wire rack placed over a syrup drip tray and dry for 1 hour.
6. In a metal bowl set over a pan of simmering water, melt the chocolate until smooth, stirring constantly. Dip each piece of candied orange peel halfway into the chocolate and place on a parchment-lined baking sheet. Let it sit until the chocolate hardens. Candied chocolate can be stored in an airtight container for up to 5 days..
   Result: 20-30 strips