Candied Citrus Peel

Thoroughly wash and clean oranges and lemons to remove any dirt. Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming 3/4 to 1-inch wide strips. Using a vegetable peeler, cut the yellow part of the peel from the stem end of the lemon down to the navel end, forming 3/4 to 1-inch wide strips.

Weigh the peels – for every 3.5 ounces of peels you need 3.5 ounces of sugar.

Fill a small sauce pan half full with water and bring to a boil, add the peels and boil for 2 minutes.

Drain the peels in a colander. Pour sugar into the saucepan, add the peels and with a wooden spoon stir over low heat, until sugar dissolves.

Using tongs, transfer the peels onto a clean dish.

Melt dark and white chocolate separately using a bain-marie. So put each type of chocolate into two different bowls set over a saucepan of simmering water – just make sure the top bowl doesn’t touch the simmering water below. Heat and stir until melted and smooth.

Dip 1- 1/2-inches of each candied peel into the chocolate, then place them on a parchment paper lined tray. Refrigerate until the chocolate is set, for about 15 minutes.