In mixer bowl, dissolve yeast in milk. Add eggs, butter. flour, salt and sugar to milk and yeast mixture.
With dough hook, knead dough on medium speed for 5 minutes or until dough forms a ball on hook, adding a small amount of addtional flour or milk if necessary.
Cover bowl with plastic wrap and let dough rise at 75°F until it doubles in size, about 2-3 hours.
Meanwhile, melt chocolate over simmering water. Whisk until smooth.
Whisk in almond butter.
Refrigerate filling about 30 minutes or until spreadable, but not hard.
To assemble calzones:
Divide dough into 12 3-oz. pieces. Shape each piece into a round ball. Let rest for about 5 minutes. Stretch or roll each ball into a circle 1/4" thick and about 6" in diameter.
Spread filling on one half of each disk, leaving 1/2" border around edge. Moisten edges of dough with water; fold uncovered halves over filling, making half moons. Press edges together to seal.
Place calzones on parchment-lined sheet pan. Cover loosely with a plastic bag and let rise at 75°F about 1 hour or until they puff and hold an imprint when touched with a finger. Beat egg yolks with 1 Tbsp. water. Brush each calzone with egg wash and sprinkle with sliced almonds. Bake at 375°F in middle of oven for 15 minutes or until brown and hollowsounding when thumped.
Yields 12 calzones.
Almond Board of California