Melt sugar in a pan till golden
brown. Add fresh cream and bring to boil. Boil
thoroughly. Add roasted and chopped Almonds to boiling mixture.
Remove from fire. Apply butter on the tray and pour mixture on
the tray. Let it cool. Melt and temper Milk chocolate. Put Milk
Chocolate in a mould. Turn mould up side down to make hollow
shells. Cool shells in a refrigerator for 10 minutes. Take
shells out and fill up with the Almond Caramel mixture. Top the
shells with the balance melted Milk Chocolate. Cool in
refrigerator for 15 minutes. Tap out gently from the mould and
serve.
