Chocolate-coated, fresh, crystalised peels

Orange... Lemon... Fennel... Ginger with bay leaves & cloves

For 14 days the peels are saturated with bay leaves and cloves in an intense sugar sirop.
Slowly dried for six weeks then just before the sugar hardens they are dipped in a dark, Belgian organic chocolate.
The resulting soft - with the exception of the ginger - preserved peels make an excellent fresh chocolate.