Orangettes are candied orange peel dipped in dark chocolate. Rather than just using the bright-colored zest, they use the slightly bitter pith, tamed by several dunks in boiling water. I add orange blossom water to the candying syrup to complement the pith. You can substitute for the extract two tablespoons of Cointreau (a cousin to orange blossom water, using the peel rather than flower of bitter Seville oranges) for a boozier snack.
Find this recipe here: http://blogs.forward.com/the-jew-and-the-carrot/194186/purim-sweets-chocolate-dipped-orangettes/#ixzz3OFaHa8DU