Wash and peel the oranges. Slice the peel into strips about 1/4 inch wide.

Blanch the orange peel strips in boiling water for about 5 minutes, then drain and rinse with cold water.

In a saucepan, combine equal parts sugar and water. Bring to a simmer, add orange peels, and cook on low heat for 30-45 minutes until translucent.

Remove peels from syrup and place on a wire rack to dry for at least 4 hours or overnight.

Melt chocolate in a microwave-safe bowl or over a double boiler until smooth.

Dip each dried orange peel halfway into the melted chocolate and let excess drip off before placing back on the wire rack.

Let the chocolate set at room temperature or refrigerate for 15-20 minutes until firm.

Optional: Sprinkle with sea salt before cooling for extra flavor.