Chocolate Covered Orange Peels (Orangettes)

Steps

1. 1
   Lay the candied orange peels on a rack and let them dry for one to two days.
2. 2
   Gently toss the dried orange peels in cocoa powder to coat them evenly.
3. 3
   Temper the dark chocolate by melting it to 50°C, removing from heat, refrigerating for 10–15 minutes while stirring occasionally, then quickly reheating to 31–32°C.
4. 4
   Submerge each orange peel completely in the tempered chocolate, then hold it over the bowl and gently tap or shake to remove excess chocolate.
5. 5
   Use a hair dryer to help keep the chocolate tempered. For a richer chocolate coating, the orange peels can be dipped a second time.
6. 6
   To create a frosting effect, roll the finished chocolates in cocoa powder or powdered sugar if desired.