Ingredients
1. Dark Chocolate Covertures or confectioner’s chocolate (12 ounces about ¾ pounds)
2. Roasted almonds, unsalted, whole or coarsely ground (12 ounce about ¾ pounds)

Method Of Preparation:-
1. Take chocolate, break it into chunks and melt it in the top of double boiler over low heat by stirring. Then stir roasted almonds in it until they get coated lightly.

2. Take parchment or wax paper, drop the mixture on it by teaspoon or tablespoonful. Keep it to cool for about 2 to 4 hours until the chocolate gets hard. Serve it in candy dish as it is or wrap it in 4-inch square candy foil or plastic wrap.

Makes about 30 to 36 pieces