Make the most of citrus season, and prepare as large a batch of these as you can for the months ahead. I suspect that once you try them, they won’t last. The recipe is a little time-consuming, but well worth it.
You will need:
1 cup of sugar
200g block grown-up’s chocolate
1/2 cup cocoa powder
1) Using a good vegetable peeler or your skills with the blade, peel a strip of peel from the top to the bottom of the orange. Try to avoid using too much of the white under the peel. Repeat with the lemons, and the limes (these last will be a bit more fiddly).
2) Add the pieces gently to a pan of simmering water, and boil for two minutes. Drain, refresh in iced water, and drain on a towel.
3) Bring a cup of water with a cup of sugar in it to a simmer, then add the citrus pieces; simmer for 10 minutes. Drain, then dry on a sheet of baking paper.
4) Place dark chocolate in a metal bowl over a simmering pot of water (make sure the bowl is not touching the water below it). Do not touch the chocolate until it is soft, then remove the bowl from the heat and stir lightly.
5) Take a piece of now-candied-peel in tongs or your fingers, and dredge it through the warm chocolate, then quickly through the cocoa (the chocolate covering should be complete; the cocoa is not so important). Place on a baking sheet to dry. Repeat, then cool pieces in the fridge. To store, transfer to an airtight jar, with more cocoa.
These make a great palate cleanser, dessert, treat, or breakfast. Juice the leftover orange, and add it to…you know, something delicious.