Any citrus fruits (oranges, lemons, grapefruit, tangelos, pomelos, etc.)
Dark chocolate, optional
After juicing the fruits, remove any leftover membrane or excess pith (some citrus such as pomelos and grapefruits are often extra thick).
Place citrus halves in a non-reactive saucepan, cover with cold water, and bring to a boil. Drain. Repeat this process twice, each time with fresh cold water. this removes some of the bitter taste.
Cut peel into 1/4 (or 1/2) inch strips.
Combine equal amounts sugar and water in the saucepan to make a simple syrup. Bring to boil over high heat. Add peels and simmer for 30 minutes. Remove peels from syrup, drain, and roll in sugar if desired, and set on rack to dry for several hours. Once the peel is dry, you can dip in tempered dark chocolate – shake off excess, and place on foil, wax paper, or baking sheet to dry. Store in a tupperware, or if not chocolate-dipped, store in sugar.