1. Line tray with wax paper. Reserve 2 tablespoons white chips.
2. Combine butter and whipping cream in medium saucepan; cook over low heat, stirring constantly until mixture comes to a full rolling boil. Remove from heat; immediately add remaining white chips. Stir with whisk until smooth. Add orange extract; blend well.
3. Refrigerate until firm enough to handle, about 2 hours. Taking small amount of mixture at a time, shape into 1-inch balls. Place on prepared tray; refrigerate until firm, about 1-1/2 hours. Prepare CHOCOLATE COATING. Place one candy onto fork; dip into coating, covering completely and allowing excess to drip off. Place candies onto prepared tray. Repeat with remaining candies. Refrigerate until coating is set, about 1 hour.
4. Place reserved 2 tablespoons white chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds or until mixture is smooth when stirred. With fork, lightly drizzle over coated candies; refrigerate until set, about 20 minutes. Cover; store in refrigerator. About 2 dozen pieces.
CHOCOLATE COATING: Place 2 packages (4 oz. each) HERSHEY'S Semi-Sweet Chocolate Baking Bars, broken into pieces and 1 teaspoon shortening (do not use butter, margarine, spread or oil) in medium microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred. Cool slightly. (If chocolate is too hot, it will not coat candy)