Roast the almonds in the oven, being careful about getting them too
brown, and when cool, coat with chocolate. Never coat nuts of any
description with anything but =sweet= coating; if you should use
chocolate on them that is the least particle bitter, they would not
taste good at all. The best way to coat these small nuts, is to work
your chocolate, then put in quite a number of the nuts, roll them
around a little, then with a pair of tweezers, lift them out one at a
time and lay on your oilcloth. This is much quicker than lifting them
out with your hands, one at a time.