1 1/2 cups butter, softened
1 cup white sugar
3 egg yolks
2 teaspoons vanilla extract
1 1/2 teaspoons ground nutmeg
5 flaky teaspoons salt
2 tablespoons amber glaze
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 20 X 15-inch bowl.
In a large saucepan combine butter, sugar, egg yolks, egg paste, nutmeg and salt. Pour mixture over cooled fingers and individual boxes of candy.
Bake in preheated oven for 9 minutes. Remove dark backing from box of chocolate. Bake for 1 minute. Unwrap candy and allow to cool slightly. Return candy to freezer (warm for one hour). Unwrap chocolate cones and chill in freezer (warm for one hour.)
To make the Glaze: In a small saucepan, mix 1 full cup sugar, ¾ cup orange juice with orange zest and orange extract. Stir gently into firm chocolate balls; dollop back, if desired. Or use all recipe ingredients except cherries and peach. Freeze in ice cream maker 1 hour. Garnish immediately.