Melt chocolate over hot water or in microwave and cool. Add cream and refrigerate overnight. Form into 54 balls, using 1/2 teaspoon of mixture for each, these will be the centers. Crush wafers, add 1 cup sugar, the salt, cocoa and fruit rinds. Blend in lemon juice, syrup, rum and pecans. Form balls the size of walnuts around the chocolate centers. Roll in confectioners' sugar. Store in an air tight container. Can be frozen.

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