Chocolate-Covered Almonds

• 8 ounces bittersweet chocolate, finely chopped
• 1 3/4 cups whole, blanched almonds, toasted
• 1/3 cup unsweetened cocoa powder
• 1 tablespoon plus 1 teaspoon confectioners sugar

1. Melt and temper the chocolate (see pages 2530).
2. Place the almonds in a 2-quart mixing bowl and pour one-third of the chocolate over them.
3. Use a rubber spatula to mix and stir the almonds and chocolate together, completely coating the nuts.
4. Continue to stir for a few minutes until the chocolate begins to set up around the nuts.
5. If the chocolate takes longer than 6 minutes to set up, place the bowl in the refrigerator for 2 to 3 minutes, then separate any clusters that may have formed.
6. Pour half of the remaining chocolate over the nuts and stir again until the chocolate sets up around the nuts.
7. Repeat with the remaining chocolate.
8. Sift the cocoa powder together with the confectioners sugar or pulse them together in the bowl of a food processor.
9. Transfer the mixture to a large, strong plastic bag.
10. Place about half the almonds in the plastic bag, seal the top, and shake the bag well to coat the nuts.
11. Line a baking sheet with waxed paper.
12. Pour the nuts and cocoa mixture into a large strainer set over a bowl.
13. Separate the nuts and place them on the baking sheet.
14. Transfer the cocoa mixture to the plastic bag and repeat with the remaining almonds.
15. Store the almonds between layers of waxed paper in an airtight container at room temperature for up to 2 weeks.
16. Serve the almonds at room temperature.

bittersweet chocolate, cocoa, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/chocolate-covered-almonds-393469 (may not work)