I told you I would do something with all that orange rind! Just like most things, it was vastly improved by being dipped in chocolate. Dark chocolate with a particularly smooth texture.
Oh mama, it's good stuff.
I had frozen the orange rind, so I started by breaking that up and putting it on a wire rack to thaw and dry a bit. Then I chopped and chopped and chopped the chocolate. I dropped it into a metal bowl atop a heating pad atop my wooden salad bowl. This rig, though kind of funky, makes a great system for melting chocolate without losing the temper. Ha ha, don't make the chocolate lose its temper!
The dipped rinds went right down on waxed paper and then the fridge. They set up beautifully and are oh so tasty. I also dipped some dried apricots and candied ginger for variety. They're all excellent with a cup of tea and a rainy day.