I’ve decided to try to recreate the gelato flavor I had in Bologna – Dark Chocolate with candied orange peel (Cioccolato all’Arancio sounds so much sexier). Challenge #1: Outside of Culinary School, my attempts at making candied citrus result in a product that is both leathery and inedible. So, I’m trying this recipe from Clotilde at Chocolate and Zucchini – which is supposed to produce sticky, chewy half-moons of orange peel with soft and juicy pulp. As the recipe requires heating up and completely cooling down the sugar mixture 4-5 times, I’m on day two, will most likely need one if not two more rounds of heating/cooling and an overnight drying. I haven’t even started on the chocolate mix yet. This better be damn good gelato.