Chocolate-Dipped Candied Orange Peels

When you make a fennel blood orange salad, or otherwise eat oranges, don’t toss the peels.

Instead, refrigerate them until you have the peels of 4-5 oranges.  Candy them and dip them in rich dark chocolate for a sweet dessert.

I used this recipe with the peels of four blood oranges.  Blanching the peels three times may seem like a lot, but really takes the bitterness out of the pith, leaving you with thicker pieces of chocolate-covered orange candy goodness.  Make them this week.