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Keep
in cold water the zest for 3 days, changing water at least twice a day.
Put
zest and sugar in a saucepan and cook slowly till the sugar once dissolved keep
on coating the zest becoming white and hard. The
glazed zests are ready when all the sugar is completely dried. They
can be coated with melted black chocolate. They
can be kept in airtight jar.
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Glazed
orange zest