Slice the oranges into fairly thick slices and remove pips.
Place the cardamom pods, sugar and water into a large flat bottomed saucepan, frying pan or slow cooker and stir to combine. Over a medium heat, melt the sugar until is has formed a loose syrup. Add the orange slices in a single layer. There may be a little overlapping, but you need the syrup to infuse all of the fruit equally. The depth of the syrup must cover the fruit completely.
Simmer for 40-50 minutes or until the skin of the oranges is starting to become translucent. Turn them occasionally.
Line a baking tray with either a silpat mat or non stick mat, or even baking paper.
Arrange the sticky orange slices in a single layer on the tray. Place into a fan forced oven set to 100°C and dry out for around 4 hours. You should check periodically, I actually forgot about mine and they are a little darker than I would have liked. They need to feel fairly dry but glossy.
Cool while you melt the chocolate according to the recipe instructions. Dip each slice into chocolate and garnish with your choice or garnishes. Set at room temperature before storing them in the fridge.
Chopped nuts and freeze dried fruits are also a lovely garnish.