Wash and pat dry the oranges.
Cut off the top and the bottom of each orange.
Score the skin of the orange into quarters, ensuring you don't cut into the flesh of the orange. Further score each quarter into half.
Peel the skin carefully, both the peel and the white pith.
Place each peel on a chopping board and carefully remove the top layer of the white pith. Not too much, just a bit to reduce the bitterness (refer to the video).
Cut each peel in half lengthways, creating strips.
Transfer the peels into a pot with cold water and bring to a boil.
The moment it comes to a boil, remove from heat and drain the water.
Once again add cold water and the peels back to the pot and bring to a boil. Once it comes to a boil, drain the water. Repeat this process 4 times in total. This will remove excessive bitterness from the peels.
In a pot, whisk together the sugar and water and return to the stove over a medium heat.
Simmer the sugar syrup, until all the sugar has melted and combined. Do not let it boil.
Add the orange peels to the sugar syrup and simmer over a medium low heat for about 30 minutes or until the orange peels are translucent. Do not be tempted to stir as it may crystallise the sugar and therefore the peels. You can swirl the pot if necessary.
Once ready, drain the sugar syrup and transfer to a sterilised jar to keep for future use.
Transfer the peels onto a drying rack or tray.
Melt the dark chocolate over hot water and set aside to cool a bit.
Once the orange peels are dry, coat one end of each peel in dark chocolate and put aside to set.
Once cooled and dry, store in an airtight jar.