With a sharp knife, score orange peel into four wedge-shaped sections. Loosen peel with a spoon and remove; save fruit for another use.
Place peel in a heavy saucepan and cover with cold water; bring to a boil. Reduce heat; cover and bring to a boil. Reduce heat; cover and simmer for 20 minutes. Drain, then repeat process twice, draining well each time. Cool for 5 minutes.
Carefully scrape off excess pulp from peel. Cut the peel into 1/4 inch strips.
In another saucepan, combine sugar, water, corn syrup and salt. Cook over medium heat until clear. Add orange peel strips; boil gently until all syrup is absorbed and peel is transparent, about 30-35 minutes.
Using a slotted spoon, transfer strips to wire racks for at least 3 hours or until dry.
Melt the chocolate and shortening; stir until smooth. Dip each strip halfway into chocolate. Dip the other half in sugar if desired.
Cool on racks that have been coated with nonstick cooking spray.
Store in a covered container in the refrigerator. Yield: about 3 cups.