When syrup is clear, add peels, lower heat and cook slowly until peels are translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a few at a time and spread them out on rack to drain about 15 minutes. While they are draining, thickly cover large plate with superfine sugar. Set several pieces at a time in sugar and turn them to coat them. When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar. This process will need to be done in several batches. If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it. Set aside sugared peels about 1 hour or until they are dried. Carefully package them in tin or plastic container and store either in cupboard or refrigerator. To dip peels in chocolate, melt semisweet chocolate over simmering water along with butter. Stir well to ensure that mixture is smooth before removing from heat. Dip each rind into chocolate, coating most of it but leaving a little "handle" to grasp. Or, completely immerse each rind in chocolate, then remove with 2 forks or pair of chopsticks. Set slices on parchment paper or cake rack and place in cool place to harden. Once chocolate has set, pieces can be stored in refrigerator. Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature. Makes 3 Cups