Turron de Chocolate

4 large navel oranges
1 c granulated sugar
12 ounces best-quality bittersweet chocolate finely chopped or grated
4 tbsp cold unsalted butter cut into tablespoons
1 2/3 cups lightly toasted slivered almonds finely ground in a food processor
1/3 c Grand Marnier
Confectioners' sugar for dusting

Using a sharp knife remove the zest from the oranges in long strips, taking care not to include any of the bitter white pith; set the oranges aside. Cook the orange zest strips in boiling water for 2 minutes, then drain and rinse them under cold running water. Using a small, sharp knife, cut the strips of zest crosswise into slivers.

Set a small sieve over a measuring cup and squeeze 1/2 c of juice from the oranges. Place the granulated sugar and the orange juice in a medium-size saucepan and bring to a simmer over medium heat., stirring until the sugar dissolves and skimming any foam, if necessary. Add the orange zest, cover the saucepan, reduce the heat as low as possible, and simmer to candy the zest, 45 minutes. Strain the orange syrup, setting the orange zest and the syrup aside separately.

Place a stainless-steel mixing bowl over a pot of simmering water, add the chocolate and the orange syrup, and stir until the chocolate melts completely, about 5 minutes. Add the butter, 1 tbsp at a time, whisking until the mixture is glossy. Remove the bowl from the heat and vigorously fold in the orange zest, almonds, and Grand Marnier. The chocolate mixture will be fairly thick almost like dough.

Line a small loaf pain with aluminum foil, leaving an overhang on both sides and making the foil as smooth as possible. Scrape the chocolate mixture into the pain and smooth the top with the back of a wet spoon. Fold the overhang loosely over the turron and refrigerate until the chocolate is solid, about 4 to 6 hours. To Serve, invert the turron on a plate and remove the foil. Sift a little confectioners' sugar over the top, cut into thin slices,m and serve. turron will keep wrapped in plastic for up to 3 days at room temperature.