1. Wash the oranges thoroughly. Slice off both ends and score the peel into quarters. Remove the peels and slice them into 1/4-inch-wide strips.

2. Place orange peels in a saucepan and cover with cold water. Bring to a boil and drain. Repeat this boiling and draining process two more times (3 times total).

3. In the same saucepan, combine 2 cups water and 2 cups granulated sugar. Bring to a simmer until sugar dissolves. Add the orange peels and simmer for 45–60 minutes until translucent.

4. Use a slotted spoon to transfer the peels to a wire rack set over parchment paper. Let dry for 4–6 hours, or overnight.

5. Once slightly tacky, roll the peels in extra granulated sugar if desired.

6. Melt 8 oz of dark chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth. Dip each peel halfway into the chocolate and place on a parchment-lined tray. Garnish with salt or sparkling sugar if desired.

7. Let the chocolate set at room temperature or refrigerate briefly. Store in an airtight container.