Ingredients for 4 people

  • 4 unwaxed oranges, washed and dried
  • 800 g caster sugar, plus extra for coating
  • 100 g dark chocolate, (at least 50 percent cocoa solids)
  • 1 tsp of De Nigris Thick and Intense Balsamic Vinegar

For the recipe

Quarter the oranges lengthwise and scoop out all the flesh with a spoon. Cut the peel into thin strips (about 4-5 strips per quarter). Place in a medium pan, cover with cold water and bring to a boil. Drain, then repeat and drain again (this removes any bitterness).

Heat sugar and 700 ml water, stirring gently, until sugar has dissolved. Add drained peel and simmer gently until tender (about 30 minutes).While peel cooks, preheat oven to 120˚C (100˚C fan assisted) and line an oven tray with baking paper.

Remove peel from syrup with a slotted spoon, shake gently over pan to remove excess, and arrange in a single layer on prepared tray. Sprinkle with extra sugar and cook until dry (about 1½ hours). Allow to cool.

Gently melt the chocolate in the microwave, stirring every 30 seconds, or in a large bowl over a pot of boiling water. Dip the peels into melted chocolate to half coat. Allow to set on a rack. They will keep for weeks in an airtight container in a cool place.