Instructions: Butter a cookie sheet and line it with wax paper. Set aside.

Using a sharp paring knife, cut the rinds off the oranges in the largest pieces possible. Remove as much of the white pith as you can, leaving the orange rind 1/8 to 1/4 inch thick.

Fill a heavy, medium pan with 4 cups of water. Add the orange rinds and bring the water to a boil. Boil for 3 minutes. Remove the rinds with a slotted spoon and discard the water.

Combine the sugar and remaining 2 cups water in the same pan. Place the pan over medium heat. Stir until the sugar dissolves and the syrup comes to a simmer. Add the orange rinds and simmer for 10 minutes. Remove the pan from the heat and allow the rinds to cool in the syrup for at least 1/2 hour. You can leave the rinds in the syrup longer, up to 12 hours, giving them a more candied taste.

Remove the rinds from the syrup and place them on a cooling rack to dry, about1/2hour. Discard the syrup. When the rinds are dry (they may be a little sticky), slice them lengthwise into 1/4 inch strips. Set aside while you melt the chocolate.

Melt 6 ounces of the semisweet chocolate in the top of a double boiler set over hot water. If you dont have a double boiler, simply place the chocolate in a bowl that fits snugly over a pot of hot water.

When the chocolate has melted completely, remove the top part of the double boiler or the bowl from the hot water. Add the remaining 6 ounces of semisweet chocolate and stir until all of the chocolate is melted and smooth.

Insert a candy thermometer or chocolate thermometer into the melted chocolate. Its temperature should be 88 to 90 degrees F. If the chocolate is too cold, place it back over the hot water until the temperature reaches 88 to 90 degrees. If it is too hot, let it cool until the desired temperature is reached.

Using a pair of clean tweezers, dip each slice of rind into the melted chocolate. Place the dipped rind onto the prepared cookie sheet and let the candy cool until the chocolate is set and hard, about 4 hours. The cooler your rooms temperature, the faster the chocolate will harden. You can speed up the process by placing the candy in the refrigerator for 10 minutes, but no longer.

Store the candy in an airtight container in layers, separated by wax paper, at room temperature for up to 2 weeks.

Variations:
Milk Chocolate Orangettes: Substitute 12 ounces milk chocolate for the semisweet chocolate.

White Chocolate Orangettes: Substitute 12 ounces white chocolate for the semisweet chocolate.

The following variations work with the base recipe or with the preceding chocolate variations.

Chocolate Grapefruit Rind: Substitute 2 to 3 medium grapefruit for the oranges.

Chocolate Lemon Rind: Substitute 6 to 8 lemons for the oranges.

Chocolate Tangerine Rind: Substitute 6 to 8 tangerines for the oranges.

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