Recipe: Orangettes

Two days before:
1/ Cut the orange peels very deeply into four quarters
cover with cold water and let soak for 2 days.
The same day:
1/ Using a small spoon gently scrape the white peel to avoid damaging the zest
place the zest stripped of white peel in a large saucepan and cover with water.
2/ Let cook at very low boil for 1 hour 30 minutes.
3/ Drain in a skimmer and refresh under cold water.
4/ Prepare the syrup:
Put the sugar in a large bowl and mix with 2 liters (2.1 qt) of water.
Bring the syrup to a boil then plunge the peels into the hot syrup
let cook for 4 hours on very low heat
plunge a skimmer (strainer) into the syrup.
If the syrup coats (holds on the skimmer) drain, otherwise extend cooking for one hour.
5/ Gently remove the orangettes from the syrup. Let them dry overnight at least on a rack (I place a tray covered with parchment paper underneath) in a warm place.
6/ Cut the orangettes into strips
melt the chocolate in a double boiler
dip the orange strips in the barely melted chocolate so it doesn't whiten later (30°c (85°F)) using toothpicks and let dry 1/2 hour on parchment paper.