Candied Citrus Peel

• 2 whole Organic Oranges
• 2 whole Organic Lemon
• 3-1/2 ounces, weight Sugar (You'll Need 3.5 Ounces Of Sugar For Every 3.5 Ounces Of Citrus Peels)
• 3-1/2 ounces, weight Dark Chocolate
• 3-1/2 ounces, weight White Chocolate

1. Thoroughly wash and clean oranges and lemons to remove any dirt. Using a vegetable peeler, cut the orange part of the peel from the stem end of the orange down to the navel end, forming 3/4 to 1-inch wide strips. Using a vegetable peeler, cut the yellow part of the peel from the stem end of the lemon down to the navel end, forming 3/4 to 1-inch wide strips.
2. Weigh the peels - for every 3.5 ounces of peels you need 3.5 ounces of sugar.
3. Fill a small sauce pan half full with water and bring to a boil, add the peels and boil for 2 minutes.
4. Drain the peels in a colander. Pour sugar into the saucepan, add the peels and with a wooden spoon stir over low heat, until sugar dissolves.
5. Using tongs, transfer the peels onto a clean dish.
6. Melt dark and white chocolate separately using a bain-marie. So put each type of chocolate into two different bowls set over a saucepan of simmering water - just make sure the top bowl doesn't touch the simmering water below. Heat and stir until melted and smooth.
7. Dip 1- 1/2-inches of each candied peel into the chocolate, then place them on a parchment paper lined tray. Refrigerate until the chocolate is set, for about 15 minutes.

oranges, lemon, weight sugar, chocolate, weight white chocolate

Taken from tastykitchen.com/recipes/desserts/candied-citrus-peel/ (may not work)