Peel the orange. Combine butter, syrup, sugar, cream and cocoa powder in a large non-stick saucepan and bring to boil.
Add juice and half of the orange zest and continue to boil the mixture until it reaches 125 degrees C. Or do a "ball test" (pour a spoon of fudge into a cold glass of water, to see if you can roll it into a ball).
When the ball test works, pour the fudge in a greased baking tin or an oven paper covered baking tin, about 20 x 20 cm. Sprinkle the remaining zest onto the chocolate fudge before it gets stiff.
Cut the yummie Chocolate and Orange Fudge into bite sized pieces using a scissor or knife.