Method:

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Lightly grease a baking tray, and then line it with baking paper.

Add the water to a medium sized heavy base saucepan.
Sprinkle the gelatin powder over the water.
Allow the gelatin to 'bloom' for 2 minutes.
Add the sugar and orange oil.
Stir through to combine.

Turn the heat to high and bring to a gentle boil.
Stir continually until all the sugar and gelatin has dissolved.
Remove from the heat and set aside to cool to room temperature.

Once cooled, pour 60% of the liquid into the bowl of a bench-top mixer, (or use a bowl and hand-held whisk.)
Mix on high until stiff peaks form, and the mixture sticks to the whisk blades.
Pour the mixture into the prepared tray and spread out evenly.

Rinse and dry the whisk blades and bowl. (This prevents clumping in the second mix.)
Add the remaining 40% of the mixture to the bowl.
Whisk on high speed, gradually adding the food dye.
Once stiff peaks form, pour the mixture over the top of the white layer and spread out evenly.

Place the baking tray into the refrigerator for 3 hours, or ideally overnight.
Once chilled, wet a knife and cut the marshmallow block into bite-sized pieces.
Place the pieces onto a flat tray lined with baking paper.

In a double boiler, add the chocolate and orange zest.
Allow the chocolate to melt (over low heat).
Dip the marshmallows into the melted chocolate.
Return them to the tray.
Once all the pieces are coated, return the tray to the refrigerator for 10-15 minutes.

Garnish and serve chilled.