Boil butter and whipping cream at low temperature. Mix the remaining ingredients together, stir into the whipped cream, boil for a few minutes on the stove at low heat and then keep the mixture liquid in a hot water bath. Put small heaps on a waxed baking sheet (keep enough distance), put halved almond kernels on each heap Bake: Bake at 175 to 195 degrees Celsius for about 20 to 25 min until golden.
Immediately remove from baking sheet and while still warm, coat the underside with cooking chocolate, pat dry and cool.
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