- 3 oranges
- Boiling water
- 2 1/2 cups [500 g] sugar
- 6 1/2 ounces [200 mL] water
- 3 1/2 ounces [100 g] chocolate
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- Cut orange peel into 1/4 to 1/2-inch [6-mm to 1.3-cm] thick strips.
- Boil peel strips into boiling water for 5 minutes; drain well.
- Repeat 4 times, using clean water each time and draining rind strips well between each.
- Into a clean casserole, melt sugar into water.
- Add orange rind strips to syrup; cook over low heat for 30 to 45 minutes.
- Drain orange strips; arrange apart onto al foil.
- Melt chocolate into the top part of a double-boiler; dip in drained peel strips.
- Leave to cool, uncovered for 12 hours, then store into a metal box.
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