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Peel oranges by using a small, sharp knife. Slice 5 1/3 inch deep slices from end to end through each orange. Using your fingers, pull the skin of each orange, leaving the white membrane portion with the orange flesh.
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Slice each orange peel into 3 strips lengthwise.
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In a large saucepan, bring 2 cups of water to a simmer. Add the orange peel, simmer for 2 minutes and remove. Drain and repeat.
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Discard water and rinse peels under cold water.
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In the same large saucepan, combine sugar and remaining 2 cups of water to a simmer. Whisk frequently to create a clear sugar syrup. Add orange peels and simmer for 45-50 minutes or until the peels are tender and translucent.
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Remove the peels from the syrup and lay on a baking sheet to cool. Set aside for a few hours or until dry.
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Place one peel at a time in a bowl of sugar to coat and set aside to dry.
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Meanwhile, melt dark chocolate in the microwave or on the stove top.
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Once dry, dip each orange peel into melted dark chocolate; coat only the tip. Set aside to cool in the fridge on parchment paper for 20 minutes.
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Keep chilled in fridge until ready to serve.