Cut peels from a washed orange with a potato peeler, to avoid the bitter white part. Cut the peels into julienne strips. Dissolve an equal amount of sugar into ditto water, dump the orange peel into it and boil softly for 10 to 15 minutes. Take out the strips and let the syrup from it drip back into the pan. Add a slosh of Grand Marnier.
Cut one navel orange per person crosswise into slices and cut away the peel. Lay them into a glass dish and pour the syrup over them. Let stand for a few hours.
Serve with grated dark chocolate and the candied julienne peel.
Subtle and refreshing!