2 cups water
3 1/2 cups granulated sugar
2 cups granulated sugar, for coating
200g semi sweet chocolate
Cut the oranges in half lengthwise, with the cut side down slice the oranges crosswise into 1/4-inch slices, (do not peel), discard the ends.
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.
Add the orange slices, separating them, and simmer them gently for 1 hour uncovered; occasionally dunk any floating slices.
When cooking the orange slices do NOT stir.
Remove from heat and cool to room temperature.
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.
After drying the slices, toss them in the granulated sugar and put the individual pieces side by side on baking paper, do not stack them as they will stick together.
Melt the chocolate in a double boiler or in the microwave.
When the chocolate is melted and creamy, working quickly dip the orange slices 2/3 of the way into the chocalate; drip off any excess chocolate.
Place the orange slices on a sheet of wax paper to set.