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Chocolate-Covered Candied Orange Peel

I decided to use the peels of my treasure trove of oranges to make candied orange peels. I first boiled the peels in water. I then drained and reboiled in sugar water.
Once I strained the sugar water, I prepared the orange peels. Not only did boiling them make them easier to cut into thin strips, it also simplified stripping the inner rind. I rolled them in some sugar along with cinnamon and nutmeg.
A day later, I went the extra mile and dipped them in chocolate. I used my cold plate trick to temper the chocolate, although with limited success. But no matter, the peels still taste great, particularly for a non-obvious food. For good measure, I stuffed some dates with pecans and dipped them, too. Wow, are they tasty.

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