Slice the peels into thin strips and trim the edges.
Using a medium size pot, place the peels in boiling water and blanch them for a few minutes. Rinse the peels, and repeat this process a second time. This is done to remove the bitterness of the peels.
Prepare the simple syrup by combining 8 oz. water and 8 oz. sugar in a saucepan. Bring the syrup to a simmer, place the peels in the pot, and simmer for 1 hour. Check occasionally to make sure they have water. Once the peels have cooked, remove them from the pot, and place on a rack to cool and drain.
Melt 16 oz. dark chocolate over a double boiler.
Dip the candied orange peels in the chocolate, remove them quickly, and let them cool on a piece of parchment paper. Refrigerate or store the orange peels in an airtight container.
Thanks for this great recipe and photos from Candy Girl at Smitten Kitchen.
Substitutions can include grapefruit, lemon or lime peels, and carob and coconut for toppings. When choosing chocolate, go for the good (unprocessed) stuff that is high in antioxidants. See Bill Buford's foray into extreme chocolate in The New Yorker for some suggestions about sources.