Slice the top and bottom off the oranges, then cut each on into quarters.
Cut the oranges in half,
then using a sharp knife, carefully cut away the skin from the flesh.
Scrape the white pith away from the inside of the peel using a teaspoon. I prefer the candied orange peel that has very little pith, but if you like yours to be more bitter you may wish to leave more on.
Slice the peel into very thin, even slices.
Next, pop the peels into a large pan of cold water. Ensure the water is deep enough to cover the peel.
Bring to the boil for 15 seconds then pour the water away. Rinse the peels in cold water, refill the pan with cold water and repeat two more times. Drain the peel the third and final time.
Pop the hot water into the pan along with the sugar, and heat until the sugar has dissolved. Add in the peels and half a lemon, bring to a boil, then simmer for 15 minutes.
Let the fruit peels sit in the syrup overnight, then drain and gently toss the peels in sugar.
Lay each one out on a baking sheet and let dry in a warm place such as an airing cupboard.
If you have a dehydrator, lay them out on the shelves and dry until firm but still pliable.
Melt the chocolate in a bain marie or small bowl over a pan of simmering water.
Either drizzle with a teaspoon over the candied orange peels, or dunk all or half of each peel. Lay out on baking paper until the chocolate has set.