Step 1

Trim the ends of the blood oranges, then slice them horizontally into ¼-inch thick slices. Carefully remove and discard any seeds.

Step 2

Combine the sugar, water, and light corn syrup in a wide, deep skillet (preferably 10-inches in diameter) and bring to a boil, whisking continuously until the sugar has dissolved completely.

Step 3

Add the blood orange slices to the pan in one single layer, and bring to a low simmer. Simmer the slices in the poaching liquid for 1 hour, uncovered, or until the slices have become nearly transparent (the poaching liquid will turn a deep pink color). Meanwhile, set aside a large rimmed sheet pan lined with a cooling rack.

Step 4

Once the slices are transparent, transfer them carefully with tongs from the poaching liquid, allowing any excess syrup to drip back into the pan, and set onto the cooling rack, laying them out flat to dry.

Step 5

Allow the candied orange slices to dry, uncovered, for a minimum of 24 hours, or until they are mostly dry and minimally tacky.

Step 6

Set aside a platter or small baking sheet lined with parchment paper. Cut the chocolate into large chunks and place in a heat-proof bowl. Microwave in 25 to 30 second intervals, stirring with a spatula after each interval, until the chocolate has completely melted and is shiny and smooth.

Step 7

Using your hands, dip the candied blood oranges slices halfway into the chocolate, ensuring they are evenly coated on each side. Set aside onto the parchment, then sprinkle with Maldon salt (if using). Once all of the blood orange slices have been coated, transfer to the refrigerator and allow the chocolate to set for 10 to 15 minutes before serving.

Step 8

Storage: Store chocolate covered blood orange slices in a container, separate each layer with parchment paper to prevent sticking, in the refrigerator for 2 to 3 weeks. Since the chocolate coating is not tempered, this will ensure the chocolate does not melt. If you choose not to dip them in chocolate, the candied blood oranges can be stored in an airtight container (preferably with a silica gel packet to help absorb excess moisture) at room temperature for 1 to 2 weeks.