Prep the oranges: Wash and dry the oranges well. Score the peel into quarters from top to bottom, then peel off the skin in large pieces. Slice the peel into thin strips, about 1/4 inch wide.

Blanch to remove bitterness: Place peels in a saucepan, cover with cold water, and bring to a boil. Boil 1 minute, then drain. Repeat this blanching step 2 more times. This tames the bitterness without losing the orange flavor.

Make the syrup: In the same pan, combine 2 cups sugar and 2 cups water. Heat over medium, stirring until the sugar dissolves and the mixture simmers.

Simmer the peels: Add the blanched peels to the syrup. Simmer gently for 45–60 minutes, stirring occasionally, until the peels look translucent and tender. Avoid a hard boil to prevent crystallizing.

Dry the peels: Using tongs, lift peels onto a wire rack set over parchment to catch drips. Let them dry until tacky but not wet, 6–8 hours or overnight. Optional: Roll the peels in extra sugar before drying for a sparkly finish.

Melt the chocolate: Microwave in short bursts, stirring between each, until smooth. Or use a double boiler over barely simmering water. For best snap, temper the chocolate by melting two-thirds, then stirring in the remaining third until fully melted and slightly cooled.

Dip and set: Dip each peel halfway (or fully) into the chocolate. Place on parchment-lined trays. Sprinkle with a tiny pinch of flaky salt if you like.

Let them firm up: Allow the chocolate to set at room temperature, or chill for 10–15 minutes until firm. Store as directed below.