1. Slice the tops and bottoms off the oranges, score the peels, and remove in large sections. Cut into 1/4-inch strips.

2. Blanch the peels three times: place in water, bring to a boil, drain, and repeat twice to remove bitterness.

3. In a saucepan, combine 2 cups sugar and 2 cups water. Stir over medium heat until sugar dissolves, then add orange peels.

4. Simmer for 45–60 minutes until peels are translucent and tender. Stir occasionally to avoid sticking.

5. Remove peels and let dry on a rack or parchment for at least 6 hours or overnight.

6. Melt chocolate using a double boiler or microwave in intervals, stirring until smooth.

7. Dip each peel halfway into chocolate, let excess drip off, and place on parchment.

8. Optional: sprinkle with sea salt or sugar while chocolate is still wet. Let set completely.