# Components:
→ Citrus
01 - 4 large organic oranges
→ Candying Syrup
02 - 2 cups granulated sugar
03 - 1 cup water
→ Chocolate Coating
04 - 7 oz high-quality dark chocolate, 70% cocoa or higher
→ Optional
05 - Extra granulated sugar for coating
# Method:
01 - Wash and dry oranges thoroughly. Score the peel into quarters and gently remove, preserving as much white pith as possible.
02 - Slice orange peels lengthwise into 1/4-inch wide strips.
03 - Place strips in a saucepan, cover with cold water, and bring to a boil. Drain thoroughly. Repeat blanching process two additional times to reduce bitterness.
04 - In a clean saucepan, combine 2 cups sugar and 1 cup water. Bring to a simmer, stirring until sugar fully dissolves.
05 - Add blanched orange peels to syrup and simmer gently over low heat for 45 to 60 minutes until translucent and tender. Stir occasionally and prevent syrup from caramelizing.
06 - Transfer candied peels to a wire rack set over parchment paper using tongs or a slotted spoon. Let dry for at least 1 hour until no longer sticky to the touch.
07 - Toss dried peels in extra granulated sugar for a sparkling finish, if desired.
08 - Melt dark chocolate in a heatproof bowl placed over a saucepan of barely simmering water using the double boiler method. Stir until smooth.
09 - Dip each candied peel halfway into melted chocolate, allowing excess to drip off. Place on parchment paper to set.
10 - Allow chocolate to set completely at room temperature for approximately 30 minutes or 10 minutes in the refrigerator.
11 - Store finished candied peels in an airtight container at room temperature for up to 2 weeks.
