Use dark/pure chocolate with about 63% cocoa content.
Optional: candied orange peel. Make sure that it is soft and moist, not dry and hard!
And: no - there is no sugar added!
2 additional medium size (or larger) bowls.
Put the metal bowl on top of the saucepan. The bowl has to be larger than the saucepan.
The hot water vapor will gently heat up the bowl from below, unlike direct heat from a stove burner.
Vapor will escape form the saucepan. Make sure the saucepan does not run dry!
Take the chocolate off the heat, add the egg yolks. then - immediately and very quickly (!!!!) - whisk the yolks thoroughly into the chocolate, to obtain a thick chocolate mass. whisk the yolks thoroughly into the chocolate to obtain a thick chocolate mass.
The reason that this has to be done fast, is that we are not making a chocolate omelet!
Transfer the chocolate mass to one or more serving bowls, and refrigerate for at least 3 hours.