Melt the chocolate chips, milk, butter and powdered sugar in a heavy sauce pan.

Add the orange zest.

Bring to a boil.

Cook for 4 minutes, stirring all the while.

After 4 minutes, turn off the heat and take out the orange zest strips. Let the mixture cool and get thicker.

After about 10 minutes, add the vanilla and orange extract and stir to incorporate.

Use a funnel and pour the chocolate sauce into your jars. I used 4 ounce canning jars. I doubled the recipe and it made 18 4-ounce jars of sauce.