I have used this on multiple occasions substituting different fruit. When I make Lemoncello, I always candy the peels after and dip them in choco. Boozy candied lemon peel. Ingredients 6 thick-skinned Valencia or navel oranges 4 1/2 cups sugar, plus extra for rolling 1 1/2 cups water Directions Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Epicurious test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan. Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Dip in melted choco and dry again.

I freeze chocolate all the time..In fact I have 1.5 year old Coconut Balls in the freezer, that I take a few out at a time now and then and cut into 1/4's and eat. I'm not sure if it changes the texture though, as I eat them frozen..LOL So give it a whirl..better than chucking it out!

I use about 10% paraffin when I make chocolate turtles, but I make them in a mold. They melt in your hand very quickly if there is no paraffin. Shortening would not have as good an effect because it is not as solid at room temperature. I do not use paraffin when I make toffee because it has finely chopped nuts covering the chocolate on both sides. Lars

I wouldn't use chips unless they are a fancy brand, say Ghiardellis ( say it because for sure I can't spell it!) I would toast the almonds first, put them on some of that quick release foil and melt some of that 60$ cacoa chocolate and drizzle over the warm almonds....then put the whole mess into a 200 oven and stir until all is coated....cool and break up. But....what do I know, I have never done that.... When a 3 year old has been bugging me, I usually cave and make decorated cutout cookies....and spend the next 3 days cleaning up! Linda c