Preparation: Stir butter with egg yolks and powdered sugar. Dissolve Pero in hot water and blend with the butter-eggs-sugar mixture. Break couverture chocolate in small pieces and melt in water bath or microwave. Mix with ground orange peel and Pero mixture stirring until smooth. Coat a baking tray covered with aluminium foil with the mixture (approx. 1cm) until it solidifies. Cut in diamond shapes and coat in hot chocolate mix. Keep cold.
Makes 60 pieces.