Chocolate covered orange peels (orangettes)

Lay the candied orange peels on a rack to dry for a day or two.

Toss the peels gently in cocoa powder.

Temper the dark chocolate by the refrigeration method: melt to 50C and take off the heat.

Refrigerate 10 to 15 minutes, stirring every so often.

Quickly re-warm to 31 to 32C.

Submerge each peel completely in the tempered chocolate, hold it over the bowl and tap or shake off the excess; keep the chocolate tempered with a hair dryer.

Variation: dip the peels twice for a richer coating, or roll the finished orangettes in cocoa or powdered sugar for a truffle or frosting effect.