Bring water and 2 cups sugar to a simmer in a large sauté pan. Add cloves and stir to dissolve sugar. Remove the pan from the heat.
Let the simple sugar cool a bit, and transfer it to a large covered mixing bowl.
Slice oranges crosswise into 1/4-inch thick slices, discarding end pieces
Add orange slices to cooled sugar water, making sure they are all submerged. Cover the bowl, and set it in the refrigerator overnight or for up to 48 hours. Give the slices a stir and toss periodically to make sure they all spend enough time under water.
Transfer orange slices to a wire rack set on a cookie sheet or jelly roll pan. I line the pan with a sheet of parchment paper for easier cleanup.
Heat the oven to 180 degrees, and set it to convection if you have it. Place the cookie sheet in the oven for about 3 hours. Check the orange slices periodically and turn them so they dry evenly. They may need a little more or less time. You'll know they're finished when they're slightly tacky to the touch, but mostly dry.
When orange slices are firm, dry, and chewy, remove them from the oven and let them cool. Toss the cooled orange slices with the remaining sugar. This is optional, but the sugar keeps the slices less sticky.
Melt chocolate in a microwave bowl, 1-2 minutes, until melted. Stir and check after 1 minute.
Line a baking sheet with parchment paper.
Dip one side of each orange slice in melted chocolate, and lay on parchment paper. If desired, sprinkle lightly (just a few grains per slice) with salt. Refrigerate the orange slices until the chocolate is hardened
Store in an airtight container in the refrigerator for up to 3 days, or freezer for a month.
Recipe adapted from Sweet Paul Save any leftover spiced orange syrup for tea. Heaven.