Candied orange peel dipped in dark chocolate

Ingredients

For 1 serving

• Orange zest20 g
• Sugar15 g
• Dark chocolate 70%10 g

In season: November – March

Method

1. Cut the orange zest into sticks about half a centimetre wide, leaving a thin layer of white pith.
2. Put them in a small pan covered with cold water, bring to the boil and drain; repeat three times in all, changing the water each time, so the peel loses its bitterness.
3. Return them to the pan with the sugar and 4 tablespoons of water and cook over a low heat for 30 minutes, stirring now and then, until the peel is translucent and the syrup is almost fully absorbed.
4. Drain them and leave to dry on a wire rack for 10 minutes, until no longer sticky.
5. Melt the dark chocolate over a pan of barely simmering water on a low heat for 1–2 minutes, until smooth; dip the sticks halfway in, put them back on the rack and let the chocolate set.