Chocolate Covered Caramelized almond

Toast almond in a 300 degree oven to warm slightly and place in a bowl. Cook the sugar water and vanilla to 115 degrees Celsius. Add almond to the sugar mixture and continue to cook, stirring constantly. The sugar will begin to crystallize. Allow to caramelize. Pour almonds onto a Silpad. Allow them to cool. Once cooled, separate the nuts, pour them into a mixing bowl and enrobe in tempered chocolate 3 times. Use 1/3 cup of chocolate at a time. After enrobing, drop almonds into sifted cocoa powder