1.Preheat oven to 180°C (160°C fan-forced). Line two 12-hole mini muffin pans with paper cases.
2.Combine nuts, sugar and juice in small bowl. Spread mixture onto greased oven tray. Bake, stirring occasionally, about 15 minutes or until browned lightly.
3.Remove nut mixture from oven; add rind. Stir to combine rind and break up nut mixture. Cool.
4.Combine nut mixture with chocolate in medium bowl. Divide mixture among paper cases. Stand at room temperature until set.