Chocolate Covered Almonds

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Jacques IS an expert. Chocolate covered almonds are yummy.
This recipe is not as intricate as his and the results are good:

A serving is about 7 almonds

1 pound whole almonds toasted* or raw, as you prefer.
1 cup water
2 cups sugar
12 ounces semisweet chocolate chips
2 cups confectioners' sugar or 1 cup unsweetened cocoa

*To toast almonds, spread in single layer on baking sheet & place in 350 degree oven for about 15 minutes.

Line baking sheet with parchment.

Combine almonds, water & sugar in a large heavy saucepan.
Bring mixture to a boil over high heat. Adjust heat to keep mixture just at a boil. STIR CONSTANTLY. until syrup is reduced to sand, about 20 minutes. All of the water will evaporate and the sugar "sand" will adhere to the almonds.
Remove pan from heat. Spread sugared almonds on prepared baking sheet and cool -- in refrigerator or freezer if you have room for the pan..

Meanwhile, melt chocolate.

When almonds are cool, break off excess clumps of sugar.
Put half of the almonds in a large mixing bowl. Pour half of the melted chocolate into bowl, stirring until almonds are fully coated and have cooled.
Place chocolate-covered almonds on a parchment lined baking sheet
separate the nuts with a fork, allow chocolate to set--abt. 20 minutes.
Repeat with remaining almonds.

Place coated almonds in a mixing bowl and pour half of the confectioners' sugar or cocoa into the bowl; stir almonds until coated and separated.
Repeat with remaining almonds until all have been coated.

Keep in an airtight covered container or store in freezer