A refined treat you can dip in chocolate or enjoy as is.
3 large oranges
2 cups (500 mL) sugar
1 bar (100 g) Lindt Excellence 78% Cacao dark chocolate, coarsely chopped
Cut a ¼-inch slice off the top and bottom off each orange. Score along the sides of each orange to create 4 equal segments. Carefully peel off each segment of the peel. Cut each segment into ¼-inch wide strips. Repeat with remaining two oranges.
Place sliced orange peel into a medium sized pot. Cover with cold water and bring to a boil. Let peel cook for 15 minutes. Drain water and rinse peel. Place peel back into pot, cover again with cold water and repeat the process, cooking for an additional 15 minutes.
Fill a medium pot with 2 cups (500 mL) sugar and 3 cups (750 mL) water. Bring to a boil, stirring to dissolve sugar. Reduce sugar syrup to a simmer and add rinsed orange peel. Simmer peel in syrup until the syrup is thick and there are lots of bubbles, about 30 – 40 minutes. Peel should have a thick coating of syrup on it.
Remove peel from syrup with a slotted spoon and place on a wire rack to dry out. This will take at least 4 hours and up to overnight.