I've made candied orange and grapefruit peels. I plan on dipping at least some of them in chocolate. All of the recipes I've looked at seem to call for EITHER rolling in sugar OR coating in chocolate-- never both. Is there any reason not to do both? The peels are just so much easier to handle once they've been rolled in sugar. Will the chocolate just look a little lumpy over the grains of sugar, or is there some other reason this would fail?