Use a sharp knife to slice off the top and bottom of each orange. Make 4 scores connecting the top and bottom circles (without cutting through the orange).

Remove the skin carefully and cut into strips about 1/4-inch wide.

Transfer the orange peels to a saucepan, cover with water and bring to a boil. Boil for 1 minute, then drain the water from the peels.

Cover with fresh water and repeat this process one more time (this will remove the bitter taste). Drain and set aside.

In a small sauce pan, dissolve 1 cup sugar in 2 cups water. Add the orange peels and bring to a boil, then reduce heat to a simmer. Simmer uncovered for about 30-35 minutes or until the peels are translucent.

Turn off the heat and let them cool in the remaining syrup for 5 minutes.

Use a tongs to remove the orange peels and set on rack to dry for at least 8 hours.

Melt the chocolate over a double boiler or in the microwave for 30 second intervals, stirring in between until smooth.

Dip half of each strip into the melted chocolate and place on a parchment paper.

Let cool until set. Store in an airtight container in the fridge.