- 2 medium-size thick-skin oranges, halved
- 9 ounces [255 g] sugar
- 1 cup [250 mL] water
- 4 1/2 ounces [128 g] dark chocolate pieces
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- Half and press oranges, reserving juice for another use.
- Remove and throw away remaining pulp, membranes and white part from orange halves.
- Cut rind from each orange half into 20 [1/2-inch / 1-cm] fine strips.
- Transfer rind strips into a casserole; cover rinds with cold water.
- Bring to a boil; drain.
- Repeat processing 4 times.
- The last [5th] time, cook all rind strips until translucent.
- Drain well.
- Into a casserole, mix together sugar and water; cook over low heat, to completely melt sugar.
- Cook for 1 minute more, over medium-high heat.
- Mix in orange rind strips; cook to reduce syrup, stirring from time to time.
- Lower heat if needed.
- Arrange rind strips onto al foil, into a single row; leave to dry for 24 hours.
- Melt chocolate pieces into the upper part of a double boiler.
- Dip half of each orange rind strip into melted chocolate.
- Cool onto wax paper.
- Leave to harden, at room temperature.
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