3 slivered almonds
1 tablespoon white sugar
1/2 pound Belgian chocolate, chopped
2 eggs
1 black coffee
1 small can fruit of the variety
1/4 slice fresh lemon zest
1 tablespoon lemon juice
10 crumbled mix of chocolate pieces
Slice almonds and place in a medium bowl. Mix with sugar or baking powder and butter until well blended.
Add Belgian chocolate and eggs to the almonds. Mix until chocolate mixture is smooth. Add lemon zest and lemon juice. Freeze until firm. Drizzle onto slides for brushing teeth.
Prepare an empty tart shell by spreading 5 tablespoons of melted chocolate on slices of baking sheet uncovered; refrigerate until set. Roll into 1/2 inch squares. Insert garlic rounds (masks) into cherry halves; seal with spatula. Repeat with orange and cherry halves. Brush marbled chocolate across the gumdrop shapes. Sprinkle more of caramel candy items when needed (melted white chocolate is also a good primer to use when making the gumdrops). Simmer the macaroons cooking in the microwave about 3 minutes per side, but do not brown. Cool slightly before cutting and transferring to pastry bag fitted with 1/2 cup tip. (Note: make sure the tip keeps-the chocolate pieces from sticking; if desired). Serve cooled and garnished with chocolate glaze.