Makes : 12 dozen Time required : one hour 30 minutes
500 g sugar 500 g fresh cream 150 g almonds , roasted and chopped 20 g butter 20 g drinking chocolate 1kg white chocolate melted
Melt sugar in a pan till golden brown. Add fresh cream and bring to boil. Add the almonds and remove from the heat . Apply butter to a tray and pour the mixture onto it. Allow to cool. Take a mould for shells and sprinkle drinking chocolate on each shell. Pour in some of the melted and tempered white chocolate.Cool the shells in a refrigerator for 10 minutes and fill with the almond caramel mixture .Top with the balance melted white chocolate . Cool in refrigerator for a further 15 minutes. Tap out gently from the mould and serve.