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1
Using a sharp knife, remove the bitter white pith from the orange peels so they are about 1/8 inch thick; cut the peels into 1/4-inch-wide strips.
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2
Transfer the peels to a saucepan filled with cold water; bring to a boil and boil the peels for 7 minutes.
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3
Drain.
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4
Repeat with fresh water, until the orange peels are tender, 15 minutes total.
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5
Drain.
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6
Rinse out the saucepan.
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7
Add 2 1/2 cups of the sugar, the corn syrup and 2 cups of water and bring to a boil, stirring until the sugar is dissolved.
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8
Add the orange peels and simmer over low heat until slightly translucent, about 30 minutes.
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9
Spread the remaining 1 cup of sugar in a pie plate.
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10
Using a slotted spoon, lift the candied peels from the syrup, letting the syrup drip back into the saucepan; transfer the peels to the pie plate.
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11
Toss the warm peels in the sugar to coat thoroughly.
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12
Let the peels cool completely in the sugar, tossing occasionally, about 30 minutes.
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13
Line a cookie sheet with parchment paper.
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14
In a double boiler set over a pot of simmering water, heat the bittersweet chocolate until two-thirds melted.
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15
Remove from the heat.
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16
Stir the chocolate with a rubber spatula until it is completely melted and registers about 90 on an instant-read thermometer.
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17
Spread the warm chocolate on the parchment paper to a rough 9-by-13-inch rectangle.
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18
Working quickly, so the chocolate doesn't set, pick out the orange peels, reserving the sugar for another use.
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19
Scatter the orange peels and pistachios evenly over the melted chocolate; gently tap the cookie sheet on the work surface to flatten the chocolate and allow the toppings to sink in slightly.
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20
Refrigerate for about 15 minutes, just until firm.
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21
Cut or break the bark into 2-inch pieces and serve.
