Instructions

1. For the candied orange peel, cut the peel into small strips, do your best to shave it close to the skin and avoid the white pith which is bitter.
2. Boil the peels in 3 cups of water for 30 minutes, dump them into a colander and rinse, fill the pot with 3 more cups of water and boil for 30 more minutes, the double boil helps clear the bitterness that sometimes to come out. Strain the orange peel and then place it back in the pot, add 2 cups of water and 1 cup of sugar an simmer until the peel goes mostly clear and the sugar water is nearly all absorbed. Lay the pieces out on a rack to dry.
3. When they’re no longer sticky, melt the chocolate in a double boiler and dip the end of the orange peels in it and let dry, laid out on a rack.
4. Place sugar in a bowl drop in the essential oils, mix to ensure the oils are distributed evenly.
5. Place the cocoa and other spices in a bowl and mix well.
6. Layer cocoa, then sugar in 4 ounce jars, placing two orange peels in each jar. Each jar is 2 servings when mixed with hot milk of your choice.