To Make the Filling
- In a food processor, grind the almonds with the confectioners’ sugar to a very smooth, soft consistency. (This is easier to accomplish if the nuts are warm.)
- Remove the nut mixture from the processor, add the glucose syrup, and work into a malleable dough.
- Form the nut mixture into a square approximately 25 × 25 cm/10 × 10 in on parchment paper. Keep warm
To Make the Caramel
- Rub the lemon juice into the sugar. Place in a heavy-bottomed saucepan and caramelize using the dry method. Be certain that all the sugar crystals have melted and that the sugar has reached a medium-amber color for proper flavor development.
- Remove from the heat and add the glucose syrup.
- Pour the caramel into a rectangle approximately 30 × 56 cm/12 × 22 in on a silicone baking mat. Allow to cool slightly to a plastic consistency.
To Make the Centers
- Place the square of filling onto one end of the caramel, leaving a border approximately 25 mm/1 in wide on each side and at the end of the rectangle of caramel.
- Fold the silicone baking mat and the caramel over the filling to enclose it. Peel the mat off the caramel and lightly seal the edges of the caramel to envelop the filling.
- Warm the filled slab to keep the caramel malleable. Roll the slab into a rectangle approximately 20 × 51 cm/8 × 20 in and then fold into 3-folds, as with puff pastry.
- Alternately warm and fold the slab, to make a total of five 3-folds.
- After the fifth 3-fold, roll out the slab to 1 cm/½ in thick. Use a sharp chef’s knife to cut the caramel into pieces 1 × 4 cm/½ × 1½ in. (The candy must be kept moderately warm for cutting.)
- Allow to cool completely. Dip the pieces in the tempered dark chocolate. Before the chocolate sets, use a 3-prong dipping fork to make a diagonal wave pattern on the top surface of each piece.
Peanut Butter Filling Use 400 g/14 oz of melted peanut butter combined with 100 g/4 oz of glucose syrup in place of the almond dough.