Chocolate-dipped candied orange peel

Wash the oranges and remove the orange zest with a knife, keeping as little pith as possible attached to the zest. Place the orange zest in a pot of boiling water and simmer, about 20 minutes. Strain the zest.

Preheat the oven to 100°C. Line 2 baking trays with greaseproof paper. Place 125ml (½ cup) water, the sugar and lemon juice in a small pot over medium heat. Bring to a gentle simmer, without stirring.

Add the orange zest and simmer for 10 minutes. Place the zest on a greased baking sheet and bake for 1 hour.

Melt the chocolate and dip the zest halfway into the melted chocolate. Place the dipped zest on a greased baking tray and leave aside to set.

Place the chocolate-dipped candied peel in small bowls and serve after your meal with coffee or tea.