3 cups almonds
  2 cups sugar
  1 cup water
  28 oz. semi-sweet chocolate
  1 cup powdered sugar
  Mix almonds, sugar, water in a heavy saucepan over medium high heat for
  about 5 minutes until mixture has a sandy texture and coats the almonds.
  (While stirring, push mixture up the sides to make sugar crystalize.)
  Spread almonds on a baking sheet covered with parchment paper and
  freeze.
 
  Warm chocolate until just melted (about 88 F).  Put almonds into a bowl and
  pour 1/2 of the chocolate in and mix vigoriously to keep almonds from
  clumping together.  Add the rest of the chocolate and continue to stir
  until almonds are well coated.
 
  Roll almonds in powdered sugar to coat.