- On a work surface, cut off and discard both ends of the fruit. Make 4 incisions across the peel into the flesh. Carefully remove the peel from the flesh and keep the flesh for another use. Cut the peel into strips.
- In a thick-bottomed saucepan, cover the peel with cold water and bring to a boil. Drain and repeat the process two more times. Drain. Set aside.
- In the same saucepan, bring the water, sugar and corn syrup to a boil, stirring until the sugar has dissolved. Add the blanched orange peel. Simmer for about 25 minutes or until the syrup thickens. Remove the peel from the syrup and place on a wire rack to drain thoroughly. Let dry in the open air for about 4 hours.
- Dip half of each peel into the tempered chocolate. Place on the wire rack and let the chocolate crystallize for about 1 hour or until it has completely set. The candied orange peels will keep for about 3 weeks in an airtight container in a cool, dry place.
Corn syrup is used to prevent the orange peel from crystallizing (i.e., turning white and grainy).
Watch our video on how to temper chocolate at ricardocuisine.com.