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In food processor, pulse:
•    12 oz. bittersweet chocolate, until finely ground.
In small saucepan, heat:
•    3/4 cup heavy cream, to boiling over high heat.
With processor running, add cream to chocolate, with
•    4 Tbs. softened butter
•    1/4 tsp. flavoring.
Process until smooth. Line an 8″ by 8″ baking pan with plastic wrap; pour in chocolate and spread evenly.  Refrigerate for at least 4 hours.  Place 1/3 cup chopped pecans or almonds and 1/4 cup unsweetened cocoa on separate sheets of waxed paper.  Invert cold chocolate block on cutting board; peel off plastic.  Cut block into 8 strips; cut each strip into 8 squares .  Roll half the squares. 1 at a time, in nuts; roll remaining squares in cocoa.  Store in tightly covered container in refrigerator for up to 2 weeks.