Candied Orange Peels

Ingredients

• 6 Large oranges with thick peel
• 1 kg Sugar
• 1 cup Water
• 1 tablespoon Lemon juice
• 5 packages Bitter chocolate

Preparation

Peel the oranges.
Cut the orange peels into thin strips.
Soak them in tap water for six hours, changing the water every two hours.
Then leave the orange peels soaking in tap water at room temperature overnight.
It's best to place an upside-down plate on top of the orange peels to make sure they are fully covered with water.
Strain, and place the orange peels in a colander to dry for an hour.
In a wide pot, add the sugar and water, bring to a boil while stirring with a wooden spoon until the sugar is completely dissolved; the mixture will turn clear.
Lower the heat and continue cooking until the sugar syrup becomes thick.
It's advisable to use a thermometer; the syrup should reach 104 degrees.
From time to time, brush the sides of the pot with a brush dipped in hot water to prevent sugar crystals from forming.
Add the orange peels and cook for about an hour over low heat, uncovered, until the orange peels become translucent.
After an hour of cooking, add the lemon juice and continue cooking for another 10 minutes.
Turn off the heat and let it cool.
Strain the peels from the sugar syrup and spread them on parchment paper to dry.
Store in an airtight container in the refrigerator.

You can coat the orange peels in melted chocolate.