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are moistened.
    3.
Add sugar and toss until the nuts are coated.
    4.
Spread the nuts in a single layer on the baking sheet. Toast in the oven for 5 to 10 minutes until the sugar has melted and caramelized around the nuts, occasionally turning the nuts with a metal spatula.
    5.
Remove from oven and let cool for a few minutes.
    6.
Line a baking sheet with parchment paper or a silicone baking mat.
    7.
Melt and temper the chocolate .
    8.
Spoon a small amount of nuts into the chocolate, toss to coat evenly, and then spoon them onto the baking sheet in neat 2-inch clusters.
    Yield:
    About 24 nut clusters
    Storage:
    Store in an airtight container between sheets of wax paper for up to 2 weeks.
    Variation:

Coconut Rochers
    If you are a fan of coconut-and-almond candy , this version is sure to please. Coconut adds extra richness and chewy texture to rochers. Add ½ cup shredded unsweetened coconut to the nuts in step 3.

SIMPLE TRUFFLES
    General Description:
    Who could have imagined that the truffle—a rare, highly prized fungus—could inspire a chocolate confection? Chocolate truffles are little balls of ganache dipped in tempered chocolate or rolled in cocoa powder. They owe their origin to the truffle, a type of mushroom famous for its earthy flavor. Chocolate truffles are widely considered the best form of chocolate, just as truffles are considered the best variety of mushroom. Simple truffles consist of nothing more than chocolate and cream. They are smooth and velvety, capturing the essence of chocolate.
    History:
    Chocolate truffles originated in France, which is not surprising, given that France is a major source of black truffles as well as pastries and confections. Thefirst truffles were created in the 1920s and were a simple ganache of chocolate and cream. They were deliberately roughly shaped and rolled in cocoa powder to enhance their resemblance to their namesake. Although truffles have evolved into a more refined, sophisticated form (see dipped truffles ), the simpler, rustic truffle has made a comeback in recent years as a straightforward way to enjoy very good chocolate.
    Serving Suggestions:
    You can experiment with different varieties of chocolate to compare flavors. Serve these truffles after dinner with wine. Different wines pair better with different chocolates, but most red wines, such as cabernet sauvignon or Beaujolais, or fortified desserts wines, such as port or Banyuls, complement dark chocolates.
    Candy-Making Notes:
    This recipe is for basic truffles similar to the original French truffles. They are easy to make and do not require tempering chocolate. Unlike dipped truffles , which are perfectly round, these truffles can be more casually and naturally shaped. Don’t worry if your truffles are slightly irregular—that’s precisely how they should be.
    Recipe:
    1½ pounds semisweet or bittersweet chocolate, finely chopped
    1 cup cream
    ¾ teaspoon vanilla extract
    ½ cup cocoa powder for rolling
    1.
Line an 8-by-8-inch baking pan with foil and grease well. Place chopped chocolate in a metal bowl.
    2.
Heat cream in a saucepan over medium-high heat until it comes to a boil. Remove from heat and pour over the chocolate. Add the vanilla extract.
    3.
Let sit for 1 to 2 minutes; then gently whisk the mixture until it is fully blended. It should be smooth and glossy.
    4.
Pour ganache into the baking pan and cover with plastic wrap. Refrigerate overnight or until firm.
    5.
When you are ready to make the truffles, remove the pan of ganache from the refrigerator. Line a baking sheet with parchment paper. Fill a small bowl with the cocoa powder.
    6.
Using a melon baller or spoon, scoop small portions of the ganache and roll into balls between your hands. Roll in the cocoa powder to coat and place on the baking sheet to set.
    Yield:
    About 48 truffles
    Storage:
    Store in an airtight container at room temperature for up to 5 days. Because they are not dipped in tempered chocolate, these truffles will not last