Cut in half and scoop out the inner flesh. Place the orange shells in a large bowl with water and cover with a small plate, holding the orange shells down in the water. Let soak for 5 hours or keep overnight. Replace with fresh water once during this time.
Cut each shell in half and place in a large sauce pan. Add water to cover and bring to a boil for about 15-20 minutes. Repeat this step three times, then strain the orange peels, keeping 2 cups of water from your last boil aside.
Once oranges are cool to handle, cut each piece into long stripes and place back in the sauce pan. Add sugar and reserved water and bring to a simmer over low heat.
Simmer gently, stirring occasionally over low heat for about 1½ - 2 hours, until liquid is reduced by over a half.
Add lemon juice and stir to coat the strips
Drain the orange strips (keep syrup for other uses if desired) and spread on a baking sheet. Allow to cool completely
Reserve ⅔ of the chocolate and place the rest of the chocolate with the oil on top of a double boiler or pulse melt in the microwave until just melted. Then add the remaining chocolate and stir well until completely melted.
Using two forks, cover each orange strip in the chocolate and set back on a clean baking sheet to harden (place in fridge if it's a warm day)
Store in airtight container for up to three months
Recipe by at https://www.kerenruben.com/cakes-and-desserts/chocolate-covered-orange-peels-2/%20