PREPARE: Wash the oranges well, then slice off the tops and bottoms exposing the fruit flesh. Score the peel through to the flesh on each side, which will divide the peel into two pieces. Use your fingers to gently separate the peel and rind from the flesh, being careful not to tear the peel. You should end up with two wide strips.

SLICE: Use a sharp knife to slice the peel into the long, thin strips, around 5mm / .25 inches wide. Transfer the strips of orange peel to a medium saucepan or Dutch oven and cover with cold water.

SOFTEN FRUIT: Bring the water to the boil, simmer for 2-3 minutes then drain peels through a sieve. Return the peel to the saucepan, cover with fresh water to around 5cm / 2 in. above the peels, then bring to a boil. Reduce the heat and simmer for 30 minutes.

DRAIN AND ADD SUGAR: Place a sieve over a bowl to catch the liquid and drain the peels. Set the drained peels aside, then measure the liquid. Make up to 500m (2 cups) with cold water, and return to the saucepan with the sugar. Stir over a low heat until the sugar has dissolved.

CANDY PEELS: Return the peels to the saucepan and simmer over medium heat for 30 minutes. Set aside to cool for 10 minutes, then use a slotted spoon to transfer the peels to a wire rack set over a tray lined with baking parchment paper. Transfer to the oven and dry for 30 minutes at 100°C / 200°F / Gas 1. Remove from the oven and allow to cool for a further 10 minutes.

COAT IN SUGAR: Fill a bowl with sugar and toss the candied peels to coat. Set aside to dry completely.

OPTIONAL: Melt the chocolate in a bowl set over a saucepan of simmering water. Dip the dry candied peel half into the sugar and place on an oven tray lined with baking paper or a silicone baking mat to set.