Using a peeler, cut 3-inch long, 3/4-inch wide strips of orange peel from the orange. Bring a small saucepan of water to a boil and simmer the orange peels for 10 minutes.

Drain the peels, rinse them with cold water, and boil them in fresh water for an additional 10 minutes; repeat this process 1 more time.

Bring the sugar and water to a boil in a medium saucepan and stir occasionally until the sugar has dissolved and the mixture has reduced in volume just a bit, about 5 minutes.

Add the orange peels and continue simmering the mixture for 15 minutes.

Transfer the candied orange peel to a wire drying rack and allow it to sit undisturbed for 45 minutes.

Line a baking sheet with parchment paper. Place the chocolate in a double boiler over simmering water, and stir until the chocolate is melted and smooth.

Dip the 2/3 of the length of each candied orange strip in the chocolate, leaving 1/3 of the peel exposed, and place it on the parchment-lined baking sheet.

Allow the chocolate to set before serving.