This section is from the book "A New Book Of Cookery", by Fannie Merritt Farmer. See also: How to Cook Everything: 2,000 Simple Recipes for Great Food.
Follow directions for Candied Orange Peel (see The Boston Cooking-School Cook Book, p. 547), leaving on considerable of the white portion. Melt confectioners' dipping chocolate in a small saucepan, placed in a larger saucepan containing boiling water. Dip each piece of candied orange peel separately in chocolate, put on paraffine paper and let stand until cool.
Chocolate Dipped Candied Orange Peel. - Page 370.