Enjoy this guest post from Poppy… The secret to a good almond candy is roasting the almonds ’til they’re burnt. Bitter almonds + bittersweet chocolate seems to be a good combination. Cool the almonds before adding to the tempered chocolate! Bittersweet chocolate + white chocolate candies in a 3:1 ratio. DON’T go over 89 degrees!! Otherwise the chocolate loses its temper (hehe..) At the last stage, only pop it in the microwave for 2 to 3 seconds at a time. After you mix the bitter almonds into the tempered chocolate, work FAST to drop a spoonful into each candy cup before the mixture cools. MMMMM! Here are lots of different barks with our almond candy all spread out to cool. A close up of our Christmas bark. One layer of chocolate and one layer of white with peppermint candies added. Here we’re starting the truffles by measuring our portions of amaretto ganache. Use your favorite firm ganache recipe and your favorite liqueur. It usually takes a day in the fridge to reach a reasonable consistency. Roll out rough tablespoon portions, you can round them out later. Rolling out the ganache! Gloves keep you from getting really messy, and keep your kitchen (relatively) clean. Get them as rounded as possible. To hand dip the truffles, choose a good quality swiss-style milk chocolate. Always be careful not to overheat the chocolate. Milk chocolate is more delicate than bittersweet; it can overheat quickly. I generally start out with twenty minutes at a 10% power setting. But start watching it with 5 minutes left to go. As it starts melting, don’t let the chocolate go over 89 degrees. Similar to before with the bittersweet chocolate, you only want to pop it in the microwave for 1, 2, or 3 second increments toward the end of the heating process. Milk chocolate will overheat more quickly than the bittersweet. Set up your station, and have one clean hand and one chocolate hand. Start by using your clean hand to drop a ganache ball into a small pile of melted chocolate. Completely en-robe the ganache in the melted milk chocolate. Gently use your fingers to roll the ball until the ganache is completely covered. Then drop the hand-dipped truffle onto a tray lined with wax paper. A view of the whole process… MMMMM!!!