This is what I did:
- Halved 6 organic oranges and squeezed out the juice.
- Removed the innards as best I could leaving as much pith as possible on the peel.
- Cut the peel into 1/2 cm strips.
- Boiled the peel in water for about 15 minutes.
- Drained the peel and repeated the process twice more (I wanted to leave some bitterness, the original recipe cooked them for longer and had one more change of water).
- Heated 100g sugar and 50ml water until the sugar had dissolved.
- Added the drained strips and simmered for about 45 mins until the peel had started to turn translucent.
- Drained the syrup and used this in lots of other recipes.
- Put the peels on a rack to dry - initially for 24 hours (see below).
- Melted 80g 78% Trinitario chocolate from Cuba.
- Half dipped the dried orange peels and laid them out on silicone paper until set.
- Packaged into jars
Although, this was a fiddly job and not my favourite sort of kitchen activity, the result was so good, I shall be making these again.
Pierre Marcolini was a 78% grand cru trinitario from Cuba and it was delicious; a fantastic melt in the mouth experience. It had a fruity aroma and fruity notes when it first hit the tongue. This was followed by notes of butterscotch and finally coffee. Melting the chocolate was a wonderful nose experience - the kitchen smelt delightful for a long time after. I was very impressed with this chocolate.
Update December 2011 - On making these again, I peeled the oranges rather than squeezing them first and this worked much better as the peel was cleaner. This time around I dried them for 24 hours only which made them much juicier and rolled them in caster sugar before storing.