Israeli Chocolate-Coated Orange Peels From About.com
You’ll want to use low spray or organic oranges for this recipe, if you can find them, since the peel of the orange absorbs the toxins sprayed on the fruit. If low or no spray oranges are used, you may be able to skip or shorten the first soaking step, since it looks like a detox soak to me.
2 cups sugar plus extra for rolling
2 T fresh lemon juice
5 oz. bittersweet chocolate, finely chopped
2 tsp. vegetable oil
Line a baking sheet with wax paper. Set aside.
Scrub oranges well, half them and scoop out the flesh. Cover shells with cold water, weighting them with a plate to keep them submerged, and let soak for about four hours, replacing the water once.
Cut each shell in half and place in a large heavy saucepan. Add water to cover and bring to a boil over medium high heat. Boil for 15 minutes, drain and repeat the process. When oranges are cool enough to handle, cut into strips about 1/4 by 2″. Return the strips to the saucepan, add sugar and 1 cup water. Bring to a simmer over low heat and cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2 to 2 hours. Add the lemon juice, stir and drain the strips in a sieve. When they are cool enough to handle, spread on the prepared baking sheet.
For the chocolate dip, combine all but 1/4 cup of the chocolate with the oil in the top of a double boiler set over barely simmering water. Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring until melted. Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the freezer and let them sit for several hours until they are firm. Makes about 80 pieces, which can be stored in an airtight container for up to three months.