Gradually add sugar and cornstarch to milk, stirring constantly. When thick and smooth add orange peel and cinnamon stick. When mixture is thick remove from heat. Remove cinnamon stick. Refrigerate over night.
Fill shells next day after beating custard until smooth.
Fill half of shell with custard and insert a small piece of choclate in center, fill remainder of shell with custard. Dip each end of shell with grated toasted almonds. Sprinkle with powered sugar. Makes double batch. This recipe came from The Milwaukee Journal Sentinel .