Begin by slicing the tops and bottoms off the oranges with a serrated knife. Aim to cut just where the flesh of the orange starts, removing mostly peel.

Using the serrated knife, cut along the side of the orange from pole to pole, to cut wide, curved pieces of peel off of the flesh of the orange. It's okay if you take a bit of the flesh with you as you cut these slices; you can remove it later.

Using a melon-ball scooper or a 1/2-teaspoon measuring spoon, scrape out any remaining orange flesh and discard.

Place the sugar, corn syrup, and 3 cups of water in a smaller saucepan for making the simple syrup, and place 2 quarts of water in a medium-size pot. Bring pot to a simmer. Set up a bowl of water and ice next to the stove, and find a large, heatproof sieve. Once the sugar has completely dissolved in the syrup pot, keep simmering a low temperature.

Once the pot of water has come to a boil, place the peels in the water of the pot and allow them to simmer for one minute. This blanching will help some of the bitter flavor to come out of the pith.

Using a spider or sieve, strain out the peels and shock the peels in the waiting ice bath to stop the cooking.

After 90 minutes of simmering in simple syrup, the orange zest and much of the pith will appear a bit translucent. Remove the peels from the syrup.

Separate the peels evenly over a cooling rack, and allow them to dry overnight, turning halfway through.

To dip the orangettes, submerge all but the very top of the peel into the chocolate, then pull it out. Shake the piece back and forth gently to remove excess chocolate. Finally, scrape off the excess chocolate from the bottom of the orangette. This will help prevent a bulbous foot from forming on the bottom.