Wash one large orange thoroughly under cool water. Cut off the top and bottom of the orange to create flat surfaces, and make 4–5 vertical incisions along the peel without cutting into the fruit. Gently remove the peel and slice it into thin strips (about 30).

Place the orange peels into a medium pot and cover them with 2 cups of fresh water. Bring the water to a boil over medium heat and let the peels cook for 5 minutes. Drain and rinse under cold water.

In a separate saucepan, combine 1 cup of sugar and 1 cup of water, heating over medium heat until dissolved. Add the boiled orange peels and let them simmer for about 45 minutes until translucent.

Remove the candied peels from the syrup with a slotted spoon and spread them out on a wire rack to drain and cool completely at room temperature.

Fill a saucepan with an inch of water and bring to a simmer. Place a heatproof bowl over the saucepan and add the dark chocolate. Stir occasionally until fully melted and smooth.

Dip each cooled candied orange peel into the chocolate, ensuring complete coating. Use a fork to lift and allow excess chocolate to drip off, then place on parchment paper.