- Bring 2 cups of water to a boil in a small saucepan. Meanwhile, use a vegetable peeler to peel strips of orange flesh from oranges leaving white pith behind.
- When water comes to a boil, add orange peel.
- Reduce heat to medium and simmer for 15 minutes.
- Pour water and orange peel through a strainer. Rinse orange peel well with running water, then set aside.
- Pour remaining 1 cup of water into saucepan and add 1 3/4 cups sugar. Bring water and sugar to a boil over high heat.
- Stir in orange peel and turn heat to low.
- Let orange peel simmer for 45-50 minutes until sugar syrup thickens slightly. It should register around 240°F on a candy thermometer.
- Use tongs or a fork to lift orange peel out of sugar syrup.
- Set orange peel on a metal cooling rack set over a pan to allow any excess sugar syrup to drip off.
- Allow orange peel to cool on rack for about 30 minutes.
- Lift orange peel from cooling rack and toss pieces in remaining 1/4 cup of sugar.
- Cut orange peel strips into smaller pieces if desired.
- Spread chocolate onto a parchment paper-lined baking sheet and sprinkle orange peel over top.
- Chill in refrigerator for about 15 minutes until chocolate hardens.
- Break chocolate into pieces and enjoy. Store in an airtight container for up to one week.
Temper pure semi-sweet chocolate by melting 12 ounces until it reaches 110-115°F. Stir remaining 4 ounces of chocolate into melted chocolate. Continue to stir chocolate until it cools to 90°F. Remove any un-melted chocolate. Test chocolate by dipping a spoon or metal spatula into chocolate to coat it with a very thin layer of chocolate. If is hardens in a few minutes, chocolate is tempered.
Recipe created for Imperial Sugar by Beth Jackson Klosterboer @Hungry Happenings.