Mix the Mascarpone with the honey and the zest.
Whip the whipping cream.
Mix the gelatine, the gelatin fix with the juice and boil it.
Pour the gelatin mixture into the mascarpone and mix them well.
Let it get cooler and add the half of the whipped cream to it, mix them, when it smooth, add the other half or the cream.
Pour the mixture into a pan or tin. Put it in the fridge for 10 minutes.
Melt the chocolate with the coconut oil. I used my microwave, I put it in for 20 sec, get it out, mix, then repeat. Be careful not burn the chocolate, so when it's only a few little chocolate pieces remained solid, don't put it back to the microwave, the already melted chocolate will melt them too, just stir it!
Get the cake out of the fridge, pour the chocolate on and put it back in the fridge 'til the orange peels are ready.
For the candied orange peels, you need a sharp knife and an orange's peel. First, you have to carefully cut the white part out of the peel, then slice them. The thinner the slices, the faster it get candied.
Mix the water and the sugar and add the orange peels. Boil it for about 10 minutes.
Drain it, then place the slice on the chocolate covered cheesecake.