It is important that the room where the sweets are made is kept at a constant temperature of 18ºC/20ºC as this will affect the temperature of the drum.
Start with a rotation speed of 50%.
Using a ladle, place the couverture inside the drum.
Allow to crystallize and add the almonds.
Add a maximum of two ladles at a time and separate by hand to stop them sticking together.
Repeat the process until all the couverture has been used, except for two ladlefuls.
Add the last two ladlefuls, allow to mix well and then add the powdered cocoa and cinnamon.
Lower the rotation speed to allow the cocoa and cinnamon mix to stick properly.
Let the drum rotate a few more times at low speed to ensure everything mixes together properly.
Remove the almonds using a scoop and spread out in tins.
Allow the couverture to crystallize and them strain carefully to remove the excess cocoa and cinnamon.
Store in an airtight container.