Orangettes

Ingredients

• 2 oranges with thick skin
• 3 cups granulated sugar
• 3 cups water
• 1/4 cup corn syrup
• Optional: cinnamon stick
• 6 ounces 61% high-quality chocolate, tempered
• Optional: sprinkle of sea salt

Directions

1. With a serrated knife, slice away the top and bottom of the oranges so the fruit just peeks through the pith. Cut the peel off in broad pole-to-pole pieces, then use a melon ball scooper to clean any orange flesh from the underside. Square up the peel pieces with a chef's knife so you have tidy rectangles, and slice those rectangles into thin strips.
2. Fill a bowl with ice water and keep it nearby. In a 4 quart saucepan, combine 3 cups water, the sugar, corn syrup, and cinnamon stick, giving everything a stir. Pour 2 quarts of water into another 4 quart or larger saucepan. Put both pans over medium heat. Let the syrup mixture come to a simmer, stirring until the sugar is completely dissolved, then take it off the heat and leave it to the side.
3. When the plain water boils, add the orange peel and let it simmer for 1 minute. Drain the peel, then transfer it to the ice water. Pour out the blanching water, rinse the pan, and refill it with fresh water. Bring that water to a boil, then blanch the peel again for 1 minute. Drain the strips, stir them into the syrup, and set the pan over low heat until it reaches a gentle simmer. Cook for 1 hour, stirring often. Lift the peels from the syrup and arrange them on a cooling rack with a little space between each piece. Let them dry overnight, turning them partway through.
4. Set your bowl of tempered chocolate at your work area, using a towel to tilt it slightly. Have a parchment-lined sheet tray and dipping forks ready. Dip the candied peel strips partway or all the way into the chocolate, then shake and wipe away the extra chocolate before setting them on the parchment. Let them set in a cool, dry spot. The orangettes are at their best within 2 weeks. Keep them in a cool, dry place.