Chocolate and orange peel

1. Peel the oranges in quarters, leaving the thick pith intact with the skin.
2. Cut rind into strips 1 cm wide.
3. Put in a saucepan, cover with water and bring to the boil. Drain and repeat this twice more.
4. Heat the sugar and water, stirring until the sugar has dissolved. Do not boil.
5. Add the orange strips, bring to the boil and simmer uncovered for 5 to 10 minutes, until the strips become translucent. Stir occasionally.
6. Using 2 forks, lift the strips on to a wire rack and dry overnight.
7. Melt the chocolate in a bowl over simmering water. Dip a few pieces of orange rind at a time, shaking off any excess chocolate, and place on foil to set. If the weather’s hot or humid, set in the fridge.
8. Store in an airtight container.