The process was far more simple than I anticipated. With Celia's [printed] tutorial to hand I prepared the kitchen to make almond rochers as I am waiting on molds to arrive from the US, and this drop style chocolate could be made without them.
The nut, kirsch and icing sugar mixture was quick to make and took only ten minutes in the oven. Tempering the chocolate took about fifteen minutes to get to the correct temperature for use and then it was a simple matter of keeping the tempered chocolate warm while I made the drop chocolates with a couple of teaspoons. The rochers turned out very well with just a couple with spots on them where the chocolate got too warm.
The latter was probably a couple of warm spots on the bowl where it was resting on the Shin Bio mats, I'll try a tea towel over it next time.
The other problem was my thermometer, it was responding so slowly, a tenth of a degree at a time. How it improved when I took the cover off!