1 large unwaxed, thick- skinned orange
1 large unwaxed, thick-skinned lemon
1 large unwaxed, thick-skinned lime
1 1/4 cups water
3 cups superfine sugar
4 1/2 oz/ 125 g best quality semisweet chocolate
Cut the orange into fourths lengthwise and squeeze the juice into a cup to drink, or to use in another recipe. Cut each fourth in half lengthwise to make 8 pieces.
Cut the fruit and pith away from the rind. If any of the pith remains on the rind, lay the knife almost flat on the white side of the rind and gently “saw” backward and forward to slice it because it will taste bitter.
Repeat with the lemon and lime, only cutting the lime into quarters. Cut each piece into 3 to 4 thin strips to make 60-80 strips in total. Place the strips in a pan of water and boil for 30 seconds. Drain the strips thoroughly.
Dissolve the sugar in the water in a pan over medium heat, stirring. Increase the heat and bring to a boil, without stirring. When the syrup becomes clear, turn heat to its lowest setting.
Add the citrus strips, using a wooden spoon to push them in without stirring simmer in the syrup for 30 minutes, without stirring. Turn off the heat and set aside for at least 6 hours, until completely cool.
Line a cookie sheet with foil. Skim off the thin crust on top of the syrup without stirring. Remove the rind strips, one by one, from the syrup, shaking off any excess. Place on foil to cool.
If you want to dip the candied peel in chocolate, melt the chocolate. Working with one piece of candied peel at a time, dip the peel halfway into the chocolate. Return to foil and let set. Store in an airtight container.