Candied orange peel in dark chocolate - Christmas gifts vol. 9

makes about 4-5 sets 

4 large oranges

¼ tsp ground ginger

2 cups of sugar

2 cups of water

about 300-400g dark chocolate

Wash the oranges and using small knife divide the peel into four quarters then remove the peel gently. Place on the chopping board and flatten each one with your hand. Remove the white part using sharp knife in the same way as filleting and skinning a fish. Discard the white part - it is quite bitter and cut the orange peel into the stripes about 1 cm wide.

Bring a pan of water to the boil and add the orange peel. Simmer for about 15 minutes, then drain and leave it to dry little bit.

Add 2 cups of water, 2 cups of sugar and ginger to the pan and bring to the boil, then add the orange peel and lower the heat then simmer until most of the fluid is almost gone and peel is nearly translucent. It took me about 75 minutes. 

Remove the pan from the heat and leave it to cool down a bit then remove the orange peel from the pan and place on a wire rack to cool down completely. I left it overnight.

Next gently melt the chocolate in bain marie - in a bowl placed in a pan over simmering water. With a help of two forks dip each strip of orange peel in the chocolate and place onto a baking paper to set. It took only 5 minutes in my cold kitchen. Next divide bags or tins.