First, you'll have to peel your oranges without breaking the skin. Out of the two methods I tried, I like this methodthe best. Save the pith! Don't peel the white stuff off from the orange peel.
Next, you're going to need to boil the peels three times. Put the peels in a saucepan, bring to a boil, once to a boil let it boil for 2 minutes, drain, then repeat the boil process two more times.
Finally, in the same saucepan, pour 1.5 lbs of sugar into the pot with the peels, bring mixture to a boil, then reduce to a simmer and let simmer for 1 hour.
When the hour is up, take the strips out and lay them on a wire cooling rack overnight. The next morning, once they are dry, roll them in sugar and let dry for another hour.
In a double boiler, melt your dark chocolate and dip one half of the orange peel into the mixture. Let dry on a piece of parchment paper. They can be stored in a container on the counter for up to a month.
*add a bit more depth to your concoction by pouring in 1/2 cup of Grand Marnier to the final sugar boiling process.