Line an 8-inch square cake pan with heavy-duty plastic wrap. In a microwavable bowl, melt the chocolate, stirring once, for about 45 seconds. Stir in 1/4 cup corn syrup and 1 teaspoon orange extract; let cool slightly. Transfer to the prepared pan and let cool for 30 minutes. Refrigerate until very stiff, 1 hour.
Turn the mixture out of the pan and cut into 24 pieces. Roll each piece into a ball and insert a 4-inch lollipop stick. Stand the lollipop sticks in floral foam or Styrofoam and freeze the centers overnight.
Fill a medium stainless steel bowl one-third full with ice water. In a small saucepan, combine 2/3 cup warm water and the sugar and let sit until saturated. Add the remaining 2/3 cup corn syrup and the lemon juice. Using a rubber spatula, gently stir the mixture, leaving none of it on the side of the pan. Set a candy thermometer in the pan. Bring to a boil over high heat and cook, without stirring, until the mixture reaches 305 degrees . Transfer the pot to the ice bath for 15 seconds to stop the candy from cooking. Using a wooden spoon, stir in the remaining 2 teaspoons orange extract and the yellow and red food coloring. Let cool until the mixture begins to thicken, about 3 minutes.
Transfer the chocolate centers to the refrigerator. Working with 1 at a time, dip the chocolate centers in the candy mixture. Remove and twirl the candy around the center to form a ball, making sure the candy coating reaches the lollipop stick to seal in the center. Refrigerate until hard.