For filling, in a large saucepan combine white chocolate, the 1/2 cup whipping cream, orange peel, orange liqueur or juice, and orange extract. Stir over low heat until white chocolate is just melted. Remove from heat and stir in walnuts. Cool slightly.

Place mixture in a self-sealing heavy plastic bag. Using scissors, make a small opening at one bottom corner of the bag. Squeeze mixture through hole in bag to fill candy cups about two-thirds full. (Or, use a small spoon instead of bag to fill cups.) Chill in the refrigerator for 20 minutes.

In a medium saucepan heat the 1/4 cup whipping cream and the espresso powder or coffee crystals over low heat until dissolved. Add semisweet chocolate, stirring over low heat for 3 to 4 minutes or until chocolate melts. Spoon 1/2 teaspoon of the semisweet chocolate mixture onto each white chocolate cream. If desired, top with white chocolate curls and/or orange peel. Store in the refrigerator for up to 3 days. Serve at room temperature. Makes about 72 candies.

In a well-ventilated work area, spray-paint the outside of the lid and box bottom with gold paint. Let dry. Tie a generous ribbon bow. Attach ornament to the center of the bow. Hot-glue the bow to the center of the box lid. Let dry. Line box and cover chocolates with plastic wrap to protect them from coming into contact with the paint.

To make a patterned background on the box, lightly sponge metallic silver acrylic paint over the gold spray paint.

Gold spray paintSmall, square cardboard jewelry boxRibbonOrange holiday ornamentHot-glue gun and hot-glue sticksPlastic wrap