METHOD

Preheat oven to 350 degrees Fahrenheit. Toast almond flour until golden and fragrant. Allow to cool. Place butter in mixing bowl and beat until light and fluffy, about three minutes. Add both sugars and beat for another three minutes. Take the almond and the remaining dry ingredients and combine in a clean bowl. Whisk to combine, and add to butter mixture in three batches, on low speed, scraping down the sides of the bowl with each addition. Do not allow to over mix.

Roll into 11/2 to 2 ounce balls, and place onto lined baking sheet. Place in freezer for at least one hour, up to overnight. Melt chocolate over a double boiler on medium-low heat (leave the water heating on the stove in case chocolate needs to be reheated). Once melted, stir constantly until completely melted. Take off heat, and continue to stir until glossy and reaches 100 degrees.

In the meantime, while waiting for chocolate to temper, take cake balls out of freezer, releasing all from the pan, and allow to sit out at room temperature for around 20 to 30 minutes. Quickly dip each ball individually into the chocolate and place to rest on a parchment lined area. If chocolate starts to seize, place back over boiler, and allow to warm. Once all cake balls have been coated, dip once more for a more sturdy shell. Garnish to your liking.