In a saucepan, add in the sugar and water. Turn the heat to medium and let it come up to a boil. Stir to incorporate the sugar.
Slice the oranges thinly. Once the water begins to boil, add in the orange slices. Reduce heat to a simmer.
Flip the orange slices every 10 minutes and let them simmer for about 1 hour.
Once they've simmered for 1 hour, place them on a cooling rack that has a baking pan or parchment paper underneath it.
It will take them 24-48 hours to dry completely.
Blood Orange Curd
In a small dish, add in the egg yolks and zest.
In a medium saucepan, add in the granulated sugar, salt and cornstarch. Whisk it combine.
Add in the blood orange juice and whisk until incorporated. Turn the burner to medium heat and let come up to a boil. Let it boil for 1 minute.
Add ½ cup of the orange juice mixture into the dish of egg yolks and zest. Whisk immediately after the orange juice is added. This is tempering the eggs.
Add the egg mixture into the saucepan with the remaining orange juice and immediately whisk.
Let the mixture return to a boil and let it boil for 2 minutes. It should thicken.
Remove from the heat and add in the cubes of cold butter. Whisk until the butter is completely combined into the curd.
Quickly place the curd into a shallow dish and cover with plastic wrap. Be sure to let the plastic wrap sit on the top of the curd to prevent a skin. Place in the fridge overnight to chill completely.
Chocolate Whipped Cream
Add the heavy cream into a large mixing bowl. Whip on high with a hand mixer until the heavy cream reaches firm peak stage. It will pull off the beaters or have firm peaks.
Add in the chocolate syrup and beat until combined. About 15-20 seconds.
In two small glasses or trifle dishes, layer the orange curd and cream. I piped my whipped cream with a piping bag and the Wilton 4B tip.
Top with a dried candied blood orange slice. Serve immediately or store in the fridge. It will only last a day or two before it starts to separate.