Slice the rind off the oranges in 4 to 6 pieces and cut into strips as thick or thin as you desire. Place the rind slices in a pan and cover with cold water. Bring to a boil then drain off the water. Repeat this process two more times.
Make syrup by heating 3 cups water, the sugar and corn syrup together.
Place the blanched orange rinds in the syrup, weighing them down with a bowl so that they're fully submerged. Simmer until tender, 1 hour to 1 hour 30 minutes.
Remove the rinds from the syrup and drain on wire rack until they cool to room temperature, at least 30 minutes.
Melt two-thirds of the chocolate in the microwave. Once melted, stir in the remaining one-third of the chocolate to temper. Dip the strips of orange peel in the melted chocolate and place on baking sheet lined with parchment paper until hardened.
Recipe courtesy of Julia Baker