the peel of one candied orange (better if Sicilian), sliced in strips
5 oz good-quality dark chocolate (60-70%), roughly chopped (divided)
Instructions
Line a baking tray with parchment paper.
Place ⅔ of your chopped chocolate in a clean bowl over simmering water and let it melt, without stirring, to about 115º-120º F (46º-49ºC). Be careful not to allow any splash of water into the bowl. Once ⅔ of chocolate are melt, remove bowl from the heat and stir frequently. Add the remaining chopped chocolate. Continue stirring gently. The chocolate will begin to thicken and become less shiny as it cools down. Once the chocolate reaches 80ºs F (27ºC.), warm it again to 88° and 91° F (31º-32ºC), by placing the bowl over the previously heated water. Try to keep chocolate at this temperature (*see notes).
Dip each orange strip half-way in chocolate and place them on the baking tray side by side. Refrigerate chocolate-dipped orange strips for 5 minutes. Then remove from the fridge and store at 16°C (61°F), away from moisture.
Notes
If chocolate temperature raises above 91° F (32ºC), you'll have to repeat the process all over again. If it drops below the 80°F (27°C), gently warm it up again to using temperature (88°-91°F or 31°C)
Recipe by Very EATalian at https://www.veryeatalian.com/sicilian-orangettes/