Blanching the orange rind and refreshing it 5 times works for me. then I simmer it in simple syrup, but you might want to check you didn't dip them in unsweetened chocolate, though that would be tough to do.
I also think the consomme needs clarification and enrichment. I've gone to using ganache as a chocolate mousse base to avoid the problem of crunchies in the mousse, which seem to come from chocolate seizing against the sides of the bowl as it's folded and being shaved off by the spatula.
The problem with the green beans is the forgotten cream of mushroom soup and the canned onion rings. Put them on and everyone will say, "Don't that nice."
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