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1
Line a baking sheet with wax paper; set aside.
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2
Scrub oranges well, and cut in half.
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3
Scoop out the flesh and reserve for another use.
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4
Place the shells in a medium-sized bowl and cover with cold water, keeping them under water with a small plate or lid.
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5
Let soak for about 4 hours or overnight, replacing the water once.
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6
Cut each shell in half; place in a large heavy saucepan.
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7
Add water to cover and bring to a boil over medium high heat.
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8
Boil for 15 minutes.
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9
Drain and repeat the process.
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10
When oranges are cool enough to handle, cut into strips about 1/4 by 2 inches.
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11
Return the strips to the saucepan; add sugar and 1 cup water.
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12
Bring to a simmer over low heat.
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13
Cook gently, stirring occasionally, until liquid is almost gone, about 1 1/2-2 hours. (Watch closely toward the end of cooking).
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14
Add the lemon juice; stir to coat the strips.
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15
Drain the strips in a sieve.
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16
When they are cool enough to handle, spread on the prepared baking sheet.
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17
Put all but 1/4 cup of the chocolate and the oil in the top of a double boiler set over barely simmering water.
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18
Stir just until melted, remove double boiler from heat, and add the remaining chocolate, stirring until melted.
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19
Roll each orange strip in sugar, then dip half of each peel into the chocolate and return to the baking sheet.
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20
Place in the freezer for a minute or two to let the chocolate set.
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21
Remove from the freezer and let them sit for several hours until they are firm.
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22
Store in an airtight container for up to 3 months.
