Take the oranges, wash them and remove all impurities with a dish sponge.
Cut the ends and remove the skins in layers, incising them with a small knife.
Then, cut each flap into strips of about 3/5 mm.
To remove the bitter taste of orange peels, put them in water for 36 – 48 hours and change it several times a day.
After the maceration time, drain your orange peel and put them in a pot, covered with water. Boil them for 10 minutes, so that they become soft.
Drain the water and weigh your peel.
Combine the same weight of sugar and water.
Cook everything over medium heat for about 22 minutes, from when the sugar has melted.
Stir occasionally and, for the last few minutes, continue to gently move them using a wooden spoon.
When all the water has evaporated and only the candied orange peels are left, remove them one by one and place them, separately, on a sheet of baking paper, so as to let them cool for 2/3 h and, only afterwards, cover them with chocolate. .
Furthermore, if you want to keep them or give them as a gift, we recommend that you also pass them in granulated sugar.