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1
Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (you will have 1/2 of a slice of orange:DO-NOT peel),discard the ends.
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2
In a 10-inch saute pan combine the water and the 3 1/2 cups of sugar, stir to blend, then bring to a boil over medium heat.
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3
Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; peroidically dunk any floating slices.
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4
Remove from heat and cool to room temperature.
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5
Remove the orange slices, with a slotted spoon and transfer to a cooling rack set over a baking sheet to let drain and dry for 24 hours; NOTE; I dryed them in my oven set for for baked goods, or if oven has a pilot light, this worked great if it is a damp day.
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6
After drying the slices, toss them in the granulated sugar and reserve them, do not stack them as they will stick together.
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7
While you are coating the orange slices with the sugar, have the chocolate melting slowly in the top of a double boiler over 120 degree water: Chocolate can be melted in the microwave.
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8
When all the chocolate is melted and creamy and registers 100 degrees on an instant themometer, remove the top section from the double boiler.
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9
Add the 2-ounce of chocolate and gently stir until the thermometer reads 88 degrees to 91 degree, then remove what remains of the chunk of chocolate.
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10
Now dip the orange slices 2/3 of the way into the chocalate; gently scrape off excess chocolate against the side of the pan.
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11
Place the orange slices on a sheet of wax paper to set.
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12
Work quickly with the slices if the chocolate becomes to thick for dipping, place it over the 120 degree water again until it reaches 88 to 91 degrees.
