Preparation

• Line two baking sheets with parchment. Chop 1-1/4  lb. of the chocolate, leaving the rest in a large chunk. Put the chopped chocolate in a bowl set over hot, not simmering water. The bowl should not touch the water. Put a chocolate thermometer in the chocolate, and heat the chocolate, stirring constantly, until the temperature reaches 120° F. When the chocolate is completely melted, remove it from the heat and let it cool slightly. Add the remaining chunk of chocolate and continue stirring until the temperature drops below 91°F. Remove any unmelted chocolate. (If the chocolate melts completely before the temperature reaches 91°F, continue stirring until it reaches the proper temperature.) While working with the chocolate, you want to keep it between 84° and 91° F–placing  the bowl on a heating pad set at the lowest temperature is a good way to do this. As you work, stir the chocolate occasionally, and if it cools too much, simply increase the temperature by adjusting the heat setting.
• Fill a small plastic bag with about 8 oz. of the chocolate and cut a small hole in one corner of the bag. Squeeze out 40 teaspoon-size drops of chocolate onto one of the baking sheets. Arrange three nuts in a triangle on top of each chocolate drop and allow to set. Drop the nut trips, one at a time, into the tempered chocolate. With a dry fork, gently submerge the nuts until completely coated. Lift out of the chocolate, tapping gently on the edge of the bowl to shake off any excess chocolate. Set on a parchment-lined baking sheet to dry.
  

  Arrange three nuts in a triangle on top of each chocolate drop.