The Chef
François Payard of Payard

Servings
Makes 3 to 5 dozen.

Ingredients
1 orange
1 lemon
1 lime
1 grapefruit
2 and 1/3 cups granulated sugar
4 tablespoons light corn syrup
12 ounces bittersweet chocolate (preferably Valrhona or Callebaut), finely chopped

Cooking Instructions
To prepare the rinds: Slice each fruit in half, squeeze out the juice, and remove and discard pulp. Stir together sugar, corn syrup, and 4 cups water in a medium saucepan. Bring to a boil. Add the citrus peels, and place a saucer on top to keep them submerged. Cook for 5 hours just below the boiling point. (Use a flame tamer to keep the temperature down.) After 5 hours, the syrup will be twice as thick as when you began. Transfer peel and syrup to a bowl, and set in the refrigerator overnight. (Candied peel will keep in the syrup for one year.)

Drain the peel, scrape out most of the pith, and cut into 1/4-inch strips. Dry on a rack for 2 to 3 hours. (They must be thoroughly dry before you begin dipping.)

To temper the chocolate: Melt 8 ounces of the chocolate in a bowl placed over simmering water, until the temperature gets to 110 degrees (it will feel warm when touched to the lips). Remove the bowl of chocolate from the heat, and dry the bottom. Using a spatula, stir in the remaining chocolate. When it has all melted and no lumps remain, return the bowl to the simmering water, and heat for 3 to 5 seconds until it feels warm on the lips again. Remove from heat.

To coat: Dip each fruit strip into the chocolate, coating three quarters of the strip, and place on a parchment-lined cookie sheet. Reheat the chocolate over the hot water if it cools and stiffens. Allow the dipped citrus to set in the refrigerator for about 30 minutes.

Photograph by Lisa Hubbard