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1
Slice the ends off of the oranges, score the peel from one end to the other, and remove the peels off the oranges.
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2
Slice the peels into thin strips and trim the edges.
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3
Using a medium size pot, place the peels in boiling water and blanch them for a few minutes.
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4
Rinse the peels, and repeat this process a second time.
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5
This is done to remove the bitterness of the peels.
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6
Prepare the simple syrup by combining the water and sugar in a sauce pot.
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7
Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour.
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8
Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain.
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9
Melt the dark chocolate over a double boiler.
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10
Dip the candied orange peels in the chocolate, remove them quickly, and roll them in the cocoa powder.
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11
Store the orange peels in an airtight container.
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12
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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13
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
