Chocolate orange zest

coarse skinned oranges 4-1 liter of water-500 gr granulated sugar-1 star anise-10 black peppercorns-vanilla powder-4 tablespoons lemon juice
Cover: 300 g dark chocolate-25 gr margarine or 300 gr granulated sugar-300 gr cocoa powder

Cut without the white part and cut into long strips 5 cm your oranges. Throw into boiling water and as soon as the water has taken over the boil, drain. Repeat this two more times again, changing every time the water. The last time, before you drain them, place the frozen skins well in cold water to set the color. Now put in a saucepan, caster sugar, star anise, vanilla, peppercorns and lemon juice. Boil the water and dive the zest. Cover and let Cook over low heat for an hour and a half: the water must "tingle" and no longer boiling. After this time let the oranges in syrup making them soak well for at least overnight or 10 hours. The next morning, drain them in paper towels drying them well to remove excess sugar that is on their surface. Melt the chocolate in a bowl then placed over a pan of boiling water or better yet to the microwave for two minutes. Off the heat, add the chocolate Walnut margarine and mix well to obtain a smooth and fluid cream. Immerse the peels completely or halfway into the melted chocolate, lay them on a plate covered with parchment paper and refrigerate so that the chocolate will harden well. Keep them anyway in the refrigerator if not consumed immediately. Keep like this for 2 weeks. You can also cover them all with crystal sugar and placed in the refrigerator for at least 30 minutes more and put on a plate covered with baking paper. Or cover only one half with crystal sugar and after half an hour passed in the refrigerator, place the unsweetened halves in melted chocolate and then thread the part covered in chocolate in cocoa. Refrigerate and when the chocolate is well solidified shake well the peel to remove excess chocolate. If you opt for this solution, it is best to consume the peels on the same day.