Chop the candied orange peel as finely as possible, then mix with the almonds and the powdered sugar. Put everything in a small pan and pour Grand Marnier over it. Heat, stirring constantly, until a firm dough is formed. It should not be too moist, but still relatively compact. Chill for at least 1 hour. Crumble the chocolate and place in a bowl. Melt over a hot water bath. Form small balls from the chilled almond-orangeat mixture. Using a wooden stick, dip into the chocolate (either halfway or all the way). Allow to dry on a sheet of baking paper. It is best to store the orange chocolate balls in the refrigerator.
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