There was a place here in Berkeley that made some - and they just closed. I've always thought candied orange peel was under-represented. it's fabulous. I'd also love someone with a real appreciation for the possibilities and subtleties of chocolate to match it. Most chocolate dipped oranges use remarkably poor chocolate - especially for the labor involved in candying and presenting orange peel. Go for it ... and let me know when you want local testers/customers.
Did you ever have the chance to try Cocolat's "Chocolate Amber" truffle? TO DIE FOR! A hard chocolate shell filled with "liquid amber" caramel and covered with toasted nuts. (I can't remember what kind of nuts.) My differentiator is to make a truffle without a shell, otherwise I'd be all-over reproducing that one.
I saw your posting recently and was reading up about foodzie. I live in Ecuador and am working on launching a US brand in the near future, which might be something that would go well with foodzie. You can see it at www.aequarechocolates.com. I´ll be opening a web store online for both wholesale and retail sales in the next month or two. Email me if you are interested in learning more at email@example.com.