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INGREDIENTS:

      3    Oranges
      2 cups  Sugar  plus extra for rolling
      2 tbl Fresh lemon juice
      5 oz Bittersweet chocolate finely chopped (not unsweetened)
      2 tsp Vegetable oil
 
  Line a baking sheet with wax paper. Set aside.
  
  Scrub oranges well, and cut in half.  Scoop out the
  flesh and reserve for another use.  Place the shells
  in a medium-sized bowl and cover with cold water,
  keeping them under water with a small plate or lid.
  Let soak for about 4 hours or overnight, replacing the
  water once.
  
  Cut each shell in half; place in a large heavy
  saucepan. Add water to cover and bring to a boil over
  medium high heat. Boil for 15 minutes. Drain and
  repeat the process.  When oranges are cool enough to
  handle, cut into strips about 1/4 by 2".  Return the
  strips to the saucepan; add sugar and 1 cup water.
  Bring to a simmer over low heat. Cook gently, stirring
  occasionally, until liquid is almost gone, about 1 1/2
  to 2 hours. (Watch closely toward the end of cooking.)

  Add the lemon juice; stir to coat the strips. Drain
  the strips in a sieve. When they are cool enough to
  handle, spread on the prepared baking sheet.
  
  Put all but 1/4 c. of the chocolate and the oil in the
  top of a double boiler set over barely simmering
  water. Stir just until melted, remove double boiler
  from heat, and add the remaining 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 up to 3
  months.)
  
  Yield: About 80 candies.
  
  Nutritional information per serving: 30 calories each;
  0 g protein; 1 g fat; 6 g carbohydrates; 0 mg
  cholesterol.

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