Avoid getting
water in the chocolate mixture while it's melting, or the chocolate will seize up and become granular and clumpy, ultimately making it difficult to work with.
Central Market actually makes a cayenne roasted almond and I experimented with rolling the truffle with the cayenne almonds, but I think that it would be
better in the chocolate mixture itself.
When the mixture is well blended and no lumps remain, slowly
pour in the chocolate mixture, stopping to scrape down the sides of the bowl when necessary.
Carefully stir
in chocolate mixture.
Pour
in chocolate mixture and continue to whisk until combined.
Remove from heat and whisk
in chocolate mixture.
Fold
in chocolate mixture and almonds mixture then add vanilla extract.
Take your filled banana pieces from the freezer and dip - one at a time -
in the chocolate mixture, coating all over and placing back on the parchment paper.
Stir
in chocolate mixture and vanilla.
Stir
in chocolate mixture.
Create a well in the center of the flour mixture and pour
in the chocolate mixture; stir with a whisk just until combined then pour the batter into the prepared baking pan and level with the back of a spoon.
Stir
in the chocolate mixture.
Stir
in the chocolate mixture and flour.
Once you've got smooth, silky chocolate, and your filling has been in the freezer for at least a half hour, take out the peanut butter eggs and dunk
them in your chocolate mixture.
Bring to a full rolling boil slowly over medium heat; remove from heat and stir
in chocolate mixture.
Create a well in the center of the dry ingredients and pour
in the chocolate mixture, flax eggs, and boiling water; whisk vigorously to combine.
Stir
in the chocolate mixture and fold in the pecans.
Stir
in the chocolate mixture.