To make Chocolat Au Lait, Caramel et Amandes:
Choose a nice day to be in the kitchen and make sure everything is tidy :
You’ll need some chocolate molds:
To start, melt 2/3 of the milk chocolate and let it reach 45 degrees (I used chocolate reindeer, although all shapes work equally well)
Take it off the heat, and add the rest of the chocolate. Then wait for it to reach 30 degrees:
Fill half the molds with chocolate – I used a piping bag as it helps me do it neatly:
Then pop them all into the fridge:
Or not
Rearrange the fridge an then put them it
Next, toast some almonds under the grill
Forget about them for 5 minutes and then remove charcoal from the grill
Toast some more almonds – properly this time!
Put butter, condensed milk, honey and sugar into a saucepan, melt them all down and cook for 10 minutes
Once it’s cooled enough to handle, put the caramel into on top of the chocolate and top with chopped almonds:
Leave to set and then remove from the molds
