Ingredients:
10 untreated lemons
1 liter of pure alcohol at 96°
1 liter of water
600 g of sugar
300 g of dark chocolate

Preparation:

1. Peel the lemons with a potato peeler.
2. Put the zests obtained in a large glass container and cover with the alcohol.
3. Close and macerate for 30 days.
4. Pour the sugar and water into a saucepan, then melt over low heat.
5. Combine the sugar-water mixture with the alcohol and lemons.
6. Mix and let it rest for 30 minutes, then filter the mixture; then transfer the liqueur into glass bottles.
7. Melt the chocolate in a bain-marie and dip the peel used for the limoncello.