Ingredients
2 thick-skinned medium oranges, halved
250 g (8oz/1 cup) sugar
250ml (8 fl oz/1 cup) water
125 g (4 oz) plain (dark) chocolate, chopped
Preparation
Squeeze juice from orange halves. Discard pieces of orange and membranes, but do not remove pith. Cut each orange skin into 10 strips, 1cm (1/2 in) thick. Place peel in a medium saucepan, cover with cold water and bring to boil. Repeat procedure 4 times, cooking the last time until peel is translucent. Drain well.
Combine sugar and water in a medium saucepan and cook over low heat until sugar has dissolved. Increase heat to medium-high. Continue cooking for 1 minute. Add orange strips; cook until syrup is reduced, stirring occasionally. Reduce heat if liquid begins to cook away. Place in a single layer and dry orange strips on a wire rack set over a baking sheet for 24 hours.
Melt chocolate in abowl or top of a double boiler set over a pan of simmering water. Dip half of each orange strip in chocolate. Cool on greaseproof paper. Let set at room temperature. Store in a covered container in refrigerator up to 2 weeks.
