The Best Dark Chocolate Dipped Candied Orange Peels

0 Prepare the oranges. Using a sharp knife, sharp vegetable peeler, or sharp paring knife, cut the orange peel into 1/4 inch strips or thin slivers, avoiding too much pith. Remove excess white pith if needed.
1 Boil to reduce bitterness. Place orange peel strips in a saucepan, cover with cold water, bring to a boil, then drain. Optional step to repeat 2 more times to remove bitterness.
2 Simmer in coconut sugar syrup. In the same pan, combine coconut sugar, vanilla and 1 cup water over medium-low heat until the sugar dissolves. Add orange peels and simmer for 20 to 30 minutes until translucent.
3 Dry the candied peels. Using a slotted spoon, transfer peels onto a wire rack or cooling rack set over parchment or aluminum foil. Let dry for at minimum 10 hours but 24 is preferable.
4 Melt the chocolate. Use a double boiler over medium-low heat or microwave in 20 second intervals until smooth.
5 Dip the candied peels. Dip each peel halfway into the melted chocolate, letting excess chocolate drip off. Place onto parchment paper or wax paper.
6 Set the chocolate. Allow chocolate to harden at room temperature or refrigerate for 10 to 15 minutes. Sprinkle flaky salt or additional coconut sugar if desired.
7 Store. Transfer to an airtight container and store in a cool place or dry place for up to 2 weeks. If shipping as Christmas gifts, pack with ice packs to avoid melting.