Mix the chestnut paste by hand on a table and powder with confectioner╒s sugar to make it smooth and easy to work with, but without being too soft. Roll the mixture into about 12-inch sausage-shaped pieces. With a sharp knife cut pieces about 1-inch in length. Roll these pieces into chestnut shapes. Place the granulated sugar in a medium saucepan and fill with water just to cover. Heat the sugar and water over low heat, stirring occasionally to help dissolve the sugar. When the sugar has dissolved, increase the heat to boil the sugar rapidly. Put a candy thermometer in the pan after the sugar comes to a boil. Boil the sugar without stirring until it reaches 295F on the thermometer. Dip the base of the hot pan briefly into a basin of cold water to stop the cooking. Stir the grated chocolate into the sugar syrup. With a fork dip each almond paste chestnut into the chocolate-sugar syrup. Let the excess syrup drip off, then place coated chestnuts into paper candy liners.
