Martha's Chocolate Fondue with Mandarins, Candied Grapefruit Peel and Glaced Orange Slices

Make Glaceed orange slices: Slice oranges into 5mm-thick rounds. Cut each round in half. Combine sugar and 2 cups cold water in a large saucepan. Bring to the boil over medium-high heat, stirring occasionally, until sugar dissolves. Brush down sides of pan with a wet pastry brush to prevent sugar crystals from forming. Add orange slices to boiling syrup. Reduce heat to low (see Notes). Carefully cover surface with baking paper. Simmer for 1 hour 45 minutes or until orange slices are soft and glazed with the syrup. Using a slotted spoon, transfer the slices to a wire rack set over a baking tray with sides (see notes). Set aside to dry for 5 hours or until just slightly tacky.

Meanwhile, make Candied grapefruit peel: With a small knife, make 6 slits from top to bottom of grapefruit, cutting through peel and pith without cutting into flesh. Remove peel. Reserve fruit. Cut peel lengthways into 6mm-wide strips. If the pith is quite thick, trim and discard, leaving 5mm pith attached to the peel.

Combine 2 cups sugar and 2 cups cold water in a large saucepan. Bring to the boil, stirring occasionally, until sugar dissolves. Brush down sides of pan with a wet pastry brush to prevent sugar crystals forming. Add grapefruit peel to boiling syrup. Reduce heat to low. Carefully cover surface with baking paper. Simmer gently for 1 1/2 hours or until strips are translucent. Cool in syrup.

Place remaining sugar in a bowl. Using a slotted spoon, transfer peel to a wire rack set over a baking tray with sides. Wipe off excess syrup with paper towel, then roll in sugar. Arrange peel in a single layer on a clean wire rack. Stand for 30 minutes or until dry.

Place cream and butter in a saucepan over medium-high heat. Bring to a simmer. Pour cream mixture over chocolate in a heatproof bowl. Stand for 3 minutes. Whisk until smooth. Whisk in liqueur. Serve immediately with mandarin, glaceed orange slices and candied grapefruit peel (see Notes).