Chocolate strips with orange peel

Cut the orange peels into strips and remove the pith.

Set them aside overnight in a bowl of water.

Strain the peels from the water and boil for about 5 minutes in 1 cup of water with the 1/2 cup of sugar.

Strain the peels and let them dry on kitchen paper towels.

Melt the chocolate couverture with the margarine and brandy.

Dip the orange peels in the chocolate and set them on aluminum foil.

Place for half an hour in the fridge so that the chocolate gets firm and then the chocolate strips are ready to be pulled off the aluminum foil.