Serve with after-dinner coffee or package it to give as a present. You could also make a batch without chocolate to use chopped in cakes, cookies and plum puddings; it will taste far superior to the commercially prepared candied peel.
MAKES ABOUT: 68 pieces PREPARATION TIME: 45 minutes, plus 1 hour cooling, 24 hours drying and 1 to 2 hours setting COOKING TIME: 45 minutes
2 thick-skinned oranges
1 lemon
1 heaped cup granulated sugar
heaped ½ cup superfine sugar
3 ounces bittersweet chocolate (70% cocoa solids), broken into small pieces
1 Cut the oranges and lemon in half widthwise and then in half lengthwise. Using a sharp knife, remove the flesh.
2 Cut each orange skin into about 6 slices, and the lemon skins into about 5 slices each, making triangular shapes.
3 Put the peels into a large, heavy pot. Pour in enough cold water to just cover the peels, bring to a boil and then drain. Repeat the procedure four more times. The final time, drain the peel well and set it aside, and reserve 1 cup of the water.
4 Pour the reserved water into the pot, add the granulated sugar and heat gently, stirring, until the sugar has dissolved. Add the orange and lemon peel, bring to a boil, reduce the heat and simmer gently about 40 minutes until the syrup has almost evaporated and the peel is tender and transparent. Remove the pot from the heat and let cool at least 1 hour.
5 Put a wire rack over a baking tray. When cool, drain the peel well.
6 Spread the superfine sugar onto a large plate and coat each piece of peel with the superfine sugar. Put the sugar-coated peel on the wire rack and sprinkle any remaining sugar over the top.
7 Let the peel dry at room temperature 24 hours.
8 Line a baking tray with wax paper. Put the chocolate in the top of a double boiler set over boiling water. Stir occasionally until the chocolate has melted. Remove the double-boiler from the heat.
9 Dip the flat ends of the candied peel into the melted chocolate, then put them on the lined baking tray. Leave them 1 to 2 hours until set.
10 Put the candied peel in a non-airtight wood or cardboard box, between layers of wax paper, keeping each piece separate. Store in a cool, dry place.