Wash the oranges, and cut the navel ends off the orange with a sharp knife. Cut the rest into rounds about 1/4-inch thick.

Blend the water and sugar in a large pot with a wide bottom, or large skillet with a lip high enough to hold it.

Heat at a medium low setting until the sugar has dissolved.

Carefully place the orange slices in the pot so they do not overlap except by the edges.

Bring to a simmer, turn the heat to low, and allow them to cook for about 40 minutes. Turn 3 or 4 times through the process.

When they are ready, transfer carefully to a rack to cool.

Wait until they are fully cooled and as dry as possible before adding the chocolate coating, or the chocolate won’t stick.

Create a double boiler by placing a heatproof bowl (or smaller saucepan) inside a medium saucepan that is about 1/3 full of water. Set heat at a medium low setting.

Chop the chocolate into small pieces, and place it with the almond oil and brown sugar in the inside bowl. Melt, stirring as the water in the saucepan heats up.

You can also melt the chocolate in the microwave. Place it in a bowl, and heat for 30 seconds at a time, stirring in between.

When the chocolate coating is fully melted, dip the slices into it by the half. You can wiggle them gently in the chocolate to create a smooth line.

Let any excess drip off, and place on the lined baking sheet. Once it’s flat on the parchment paper, use the tip of a knife (or your finger) to gently push the uncovered slice towards the chocolate – just for about a 1/4-inch. If you do it delicately enough, it will create a nicely rounded edge to the chocolate half.

Once all the slices have been dipped, let the baking sheet sit at room temperature for about five minutes.

Place in the fridge for 1 hour to properly set before eating.

They can be stored for a week or so in an airtight container in the fridge.