2 oranges, scrubbed clean

1/2 cup (125 ml) water

1 cup (210 g) sugar

2 tbsp (30 ml) corn syrup (see note)

4 oz (115 g) dark chocolate, melted and tempered

On a work surface, cut off and discard both ends of the fruit. Make 4 incisions across the peel into the flesh. Carefully remove the peel from the flesh and keep the flesh for another use. Cut the peel into strips.

In a thick-bottomed saucepan, cover the peel with cold water and bring to a boil. Drain and repeat the process two more times. Drain. Set aside.

In the same saucepan, bring the water, sugar and corn syrup to a boil, stirring until the sugar has dissolved. Add the blanched orange peel. Simmer for about 25 minutes or until the syrup thickens. Remove the peel from the syrup and place on a wire rack to drain thoroughly. Let dry in the open air for about 4 hours.

Dip half of each peel into the tempered chocolate. Place on the wire rack and let the chocolate crystallize for about 1 hour or until it has completely set. The candied orange peels will keep for about 3 weeks in an airtight container in a cool, dry place.

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