Wash oranges thoroughly. Using a sharp paring knife, cut oranges from top to bottom, just the peel, avoid the fruit. Make 4 cuts around the orange. Peel to remove the skin (white part included). Try to keep pieces intact to achieve nicer peels.

Cut into strips of about ¼-inch wide. Trim the top and bottom of the strips for a uniform look.

Cut into strips of about ¼-inch wide. Trim the top and bottom of the strips for a uniform look.

Add ½ cup of sugar, water, cinnamon, star anise, and salt to a pot. Heat the mixture stirring constantly until sugar dissolves. Add cooked peels and bring mixture to a boil. Reduce heat to a simmer. Simmer, uncovered, for 35 minutes or until peels look translucent and shiny.

Using tongs or chopsticks, remove peels from pot and place in a drying rack set over a baking sheet lined with parchment paper. Let them dry for 6 hours, uncovered. 

Once orange peels are dry, use ½ cup of sugar and coat the peels. Once coated, dip peels in melted chocolate or drizzle with chocolate.

Serve immediately. If you have any leftovers, store in an airtight container.