For the orange stangerl, peel the oranges and cut the peels into thin strips (approx. 5 mm thick). Dissolve granulated sugar in 750 ml of water and simmer the peel strips in it for about 2 hours until soft.
Add water as needed, stirring occasionally, sugar should not caramelize. Remove orange peels from liquid with a ladle, drain and place on baking paper.
Let dry in a cool place until peels are no longer sticky (3-4 days). Melt the chocolate coating in a bain-marie. Cover the candied peels with the chocolate coating, place on baking paper and leave to harden in a cool place.
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