Trim the ends of the blood orange and slice them into ¼” rounds. Carefully remove and discard any seeds.
Combine water and sugar in a saucepan and bring to a boil, stirring continuously until the sugar has completely dissolved.
Add the orange slices to the pan in a single layer and bring to a reduce heat. Simmer the slices in the poaching liquid for 1 hour, uncovered, until the slices have become nearly transparent (the poaching liquid will turn a deep pink color).
Carefully remove blood orange slices with a slotted spoon or tongs and transfer to a cooling rack, placed over a baking sheet to catch any excess syrup drippings.
Let orange slices dry for 24 hours, uncovered, until they are mostly dry and minimally tacky.
Set aside a platter or small baking sheet with parchment paper.
To melt the chocolate, place a heatproof bowl over a pot with simmer water. Make sure the bowl is not touching the water. Stir until chocolate is completely melted, any and smooth. Take off heat.
Using your hands, dip the dry, candied blood orange slices halfway into the chocolate, so that they are evenly coated on each side. Set aside coated slices onto the parchment paper, then sprinkle with the flaky sea salt (optional).
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.Plan in advance to make these goodies since the drying time is crucial ~ don’t skip it!For easy cleaning, place a pan under the cooling rack to catch an excess syrup drippings from the oranges.Don’t be lazy and melt the chocolate straight on your stovetop… get your double boiler game on! Put if you’re feeling super lazy a microwave works too…Candied oranges can be stored in an airtight container in the refrigerator for up to two weeks.Experiment with all sorts of citrus and chocolate!