Remove the peel from the oranges, ensuring to leave some white pith. Cut the peel into strips.

In a saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves.

Add the orange peel strips to the syrup and reduce heat. Simmer for about 30 minutes until the peels are translucent.

Remove the peels from the syrup and place them on a parchment-lined baking sheet to cool.

Melt the dark chocolate in a double boiler over simmering water, stirring until smooth.

Dip each candied orange peel into the melted chocolate, allowing excess to drip off.

Place the chocolate-dipped peels back on the parchment paper and let them set until the chocolate hardens.