CHOCOLATE-COVERED ORANGE PEELS

FOR THE PEELS:

• Cut the candied orange peel into strips about 1/4 inch (5-6 mm) wide.
• Arrange the strips on a wire rack and let dry at room temperature overnight.

FOR THE GLAZE:

• Melt 2 1/2 oz. (70 g) dark chocolate in a bain marie or microwave at 113–122°F (45–50°C).
• Pour one-third to one-half of the melted chocolate onto a marble surface and let it cool until it reaches 79–81°F (26–27°C).
• Add the cooled chocolate on top of the remaining hot chocolate and mix until the temperature reaches 86–88°F (30–31°C).
• Dip the candied orange peels into the tempered chocolate using a fork.
• Let the excess chocolate drain off and place the chocolate-covered peels on a sheet of parchment paper.
• Allow the chocolate to set at room temperature.