A link to %this page% was e-mailed
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.