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Ingredients -
12 oz semisweet chocolate
½ c corn syrup
¾ tsp warm water
1 ½ tsp orange extract

You'll need –
A cookie sheet with sides, about 13 x 17 inches, lined with plastic wrap
About 75 squares of colored foil or cellophane for wrapping (optional)

Melt the chocolate.  Add the remaining ingredients, stir well, and scrape into the prepared
pan.  The mixture should be about 1 inch thick in the pan; it will not fill the pan entirely.  Cover and let the mixture set overnight at room temperature; it will be stiff but still flexible.
Turn the candy out onto a work surface.  Cut into ¾-inch-wide strips, then use your hands to "scrunch" each strip into a log.  Roll the logs thin between your hands (or on the work surface) until they are about ½ inch in diameter.  Cut into 1-inch-long sections.  Set aside the candies to firm up a bit before wrapping or serving (the mixture warms up and softens as you handle it).
Roll each candy up in a square of colored foil or cellophane, twisting the ends to secure.

Recipe courtesy "Gale Gand's Just A Bite," written by Gale Gand and Julia Moskin, published by Clarkson Potter, 2001