Arrange the macaroons in 2 serving dishes. Combine orange juice and rum, then drizzle over the macaroons. Let stand for 20 minutes. Mash bananas with a fork. Stir orange rind into the confectioners' custard, then fold in the bananas. Fold in the whipped cream, then mound the banana mixture over the macaroons. Sprinkle evenly with grated chocolate. May be refrigerated for 3 to 4 hours before serving if desired. Arrange orange sections around side of each dish as a border just before serving.
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