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1
Preheat the oven to 350F.
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2
Spread the nuts on a baking sheet.
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3
Bake until fragrant and toasted, about 12 minutes.
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4
Transfer to a clean kitchen towel; rub to loosen the skins.
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5
Place the sugar and water in a medium heavy skillet.
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6
Stir with a fork over medium-high heat until dissolved; let boil undisturbed for 3 minutes.
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7
Add the nuts to the pan; stir with a wooden spoon until the caramel seizes around the nuts.
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8
Transfer to a parchment-lined baking sheet; let cool completely.
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9
Once the nuts are cool, place half the chopped chocolate in a deep, medium-size stainless-steel bowl.
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10
Place the bowl over a saucepan with 1 inch of simmering water; stir until the chocolate is melted and hot.
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11
Add the remaining chocolate to the bowl; remove the bowl from the pan of water; let stand about 5 minutes, and then stir until smooth.
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12
Pour half the chocolate onto an inverted baking sheet; spread with a bench scraper until 1/8 inch thick or slightly thinner (chocolate should be opaque on the surface).
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13
Let stand until just tacky.
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14
Hold the scraper at a 45-degree angle; scrape the chocolate off the surface.
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15
The curls can be stored in an airtight container layered with parchment at room temperature.
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16
While the chocolate sets, add the candied nuts to the remaining chocolate in the bowl, and stir until coated.
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17
Spread the nuts on a parchment-lined baking sheet, and let stand until set.
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18
Sift the cocoa powder on top of the dried nuts and toss to coat.
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19
Store in a resealable plastic bag for up to 1 week, until ready to use.
