Simmer kumquat in boiling light sugar syrup for 2-3 minutes.
Light syrup: 2 cups water, 1 cup sugar, 2 Tbsp rum, pinch of salt.
You might want to use simple/heavy syrup if you prefer sweeter taste.
Drain and spread kumquat onto parchment lined cookie sheet, dry in 170F oven or dehydrator for about 2-3 hours until the kumquat is slightly firmed and can be lifted easily.
Dip kumquat into melted chocolate (I use semi-sweet chocolate) and let it dry a bit before serving.
Drop by The Gardener of Eden host of Thursday's Kitchen Cupboard to see what other gardeners are cooking from their harvests.