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["In a small container, combine sea salt and sliced vanilla bean pod.
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Using your hands rub salt into the sliced pod, thoroughly combining seeds and salt.
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Set aside.", "Thoroughly scrub citrus and pat dry.
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Using a sharp knife, remove blossom and stem ends and slice remainder of fruit into 1/8"" thick discs.
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Gently pop out any seeds and discard.", "In a large saucepan, bring water and 2c unrefined sugar to a gentle boil.
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stirring until all sugar is dissolved.
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Reduce to a medium-low and add citrus slices.
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Simmer for 30 minutes, stirring occasionally, until liquid is slightly reduced and slices are beginning to become translucent.
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Reduce heat to low and cook for 20 minutes more.", "Using tongs or a slotted spoon, remove slices from cooking liquid one and a time and
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place in a single layer on a cooling rack set on top of a baking sheet.
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The baking sheet will catch any dripping sugar syrup and/or sprinkled sugar.
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*side note-- leftover sugar syrup can be cooked down for 20-30 minutes more
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and reserved for future use. Cocktails anyone?", "Once slices are cooled slightly lightly sprinkle them
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with additional 1-2Tbsp unrefined sugar.
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Allow to air dry for 8-12 hours or, to speed up the process a bit, place on dehydrator sheets and dehydrate for 1-2 hours at 135 degrees.", "Once slices are dried, combine dark chocolate and coconut oil and melt
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either over a double boiler or in the microwave.
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Dip citrus slices half way into melted chocolate and lay on parchment or silpats.", "Sprinkle dipped chocolate with vanilla sea salt and set aside to cool.
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Store in a cool dry place for one week or in the refrigerator for up to a month.
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Wrap individually in parchment or bakers paper to keep from sticking together."]
