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