4 Oranges
3 1/2 c Sugar -- plus extra for rolling
2 tb Fresh lemon juice
8 oz Dark Bittersweet chocolate -- finely chopped -- not unsweetened
3 tsp. Vegetable oil
Line a baking sheet with wax paper and set aside. Scrub oranges with a vegetable brush, and cut in half. Scoop out the flesh and reserve for another use. Reserve the shells in a bowl and cover with cold water, holding them down with a plate to keep them submerged. Soak for about 6 hours, or overnight, replacing the water once.
Remove from the water, and cut each shell in half again. Place the shells in a large heavy saucepan. Add enough water to cover and bring to a boil over medium-high. Boil for 15 minutes, drain, repeat boiling once more. When orange shells are cool, cut into strips about ¼ by 2"
Place the strips back into the saucepan with sugar and 1 cup of water. Simmer over low heat, cooking gently, stirring occasionally until the liquid is almost gone-about 90 minutes, watching closely towards the end of process.
Remove from heat and add the lemon juice, stirring to coat the strips. Drain the strips in a colander. When cool, spread them on the wax paper. Put the chocolate and the oil in the top of a double boiler, reserving about 1/3 c. of the chocolate. Set over barely simmering water, and stir until melted. Remove from heat and add the reserved chocolate, stirring until melted.
Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet. Place in the freezer for a minute or two to let the chocolate set. Remove from the freezer and let them sit for several hours until they are firm. Store in an airtight container for 2-3 months.
