CHOCOLATE COATED ORANGE PEELS

Steps:

• Line a baking sheet with wax paper; set aside.
• Scrub oranges well, and cut in half.
• Scoop out the flesh and reserve for another use.
• Place the shells in a medium-sized bowl and cover with cold water, keeping them under water with a small plate or lid.
• Let soak for about 4 hours or overnight, replacing the water once.
• Cut each shell in half; place in a large heavy saucepan.
• Add water to cover and bring to a boil over medium high heat.
• Boil for 15 minutes.
• Drain and repeat the process.
• When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches.
• Return the strips to the saucepan; add sugar and 1 cup water.
• Bring to a simmer over low heat.
• Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2-2 hours. (Watch closely toward the end of cooking).
• Add the lemon juice; stir to coat the strips.
• Drain the strips in a sieve.
• When they are cool enough to handle, spread on the prepared baking sheet.
• Put all but 1/4 cup of the chocolate and the oil in the top of a double boiler set over barely simmering water.
• Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring until melted.
• Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet.
• Place in the freezer for a minute or two to let the chocolate set.
• Remove from the freezer and let them sit for several hours until they are firm.
• Store in an airtight container for up to 3 months.