Cut the oranges in half and use a zester to remove the peel, avoiding the white pith. Slice the peel into strips.

In a saucepan, combine the sugar and water. Bring to a boil, then add the orange peel. Reduce heat and simmer for about 15 minutes until the peel is translucent.

Remove the peel from the syrup and place on a baking sheet lined with parchment paper to cool and dry for several hours.

Melt the dark chocolate and coconut oil in a double boiler over simmering water, stirring until smooth.

Dip each piece of candied orange peel into the melted chocolate, allowing excess to drip off.

Place the chocolate-dipped peels back on the parchment paper and let them set at room temperature or refrigerate until the chocolate hardens.