Ingredients for 6 servings
Wash the oranges well, cut into half-centimeter-thick circles.
In a saucepan, boil water, dip fruit slices for three to four minutes.
Drain the water and squeeze the oranges, a procedure needed to get rid of the bitterness in the peel.
Heat the water with the granulated sugar until the latter has dissolved.
Put the citrus circles in the syrup and simmer for an hour over a low heat.
The peel should become translucent.
Take out the product, let it drain, put it on a baking tray and dry in the oven for 15 to 20 minutes, temperature - up to 120 degrees. Allow to cool.
In this form, the ranges can be served with tea or used in baking.
Melt the bitter chocolate in a water bath.
Dip the mugs halfway in, place on a baking sheet or silicone mat.
The finished oranges can be served beautifully arranged on a platter, garnished with fresh mint leaves.