Prep the oranges: Wash and dry them well. Peel if using mandarins, or leave the peel on for navel oranges and slice into 1/4-inch rounds. If slicing, blot both sides with a paper towel to remove excess juice.

Pat dry: Moisture makes chocolate slip. Gently pat the slices or segments so they’re as dry as possible without crushing them.

Melt the chocolate: Place chopped chocolate or chips in a microwave-safe bowl. Heat in 20–30 second bursts, stirring each time, until smooth. You can also melt in a heatproof bowl over barely simmering water, stirring constantly.

Optional tempering for snap and shine: Melt 2/3 of the chocolate, then stir in the remaining 1/3 off the heat until smooth. This helps the chocolate set glossy and firm.

Dip the oranges: Hold each slice by an edge and dip halfway into the chocolate. Let the excess drip back into the bowl, then gently scrape the bottom against the bowl’s rim.

Set them up: Place dipped slices on a parchment-lined baking sheet. For ultra-clean edges, don’t move them once they’re down.

Chill to set: Refrigerate for 10–15 minutes until the chocolate is firm. Don’t overchill; condensation can form if they sit too long in the fridge.

Serve: Bring to room temperature for a few minutes to soften the chocolate slightly, then enjoy.