March 5, 2011
Chocolate-coated Candied Citrus Rinds (Fruits Confit au Chocolat)
Melt chocolate (add cocoa if darker chocolate is desired) in a bowl over a boiling water pan - bain-marie. Start dipping one half of each peel in chocolate and place them separately on a waxed paper sheet, then in a cool dry place allowing the chocolate to firm.
You can put them in a glass jar and keep them refrigerated for a couple of weeks or eat them right away!