Preheat oven to 350 degrees then place almonds on a rimmed baking sheet. When the oven is preheated, bake almonds for approximately 12 minutes.

In a medium-sized mixing bowl, melt chocolate chips in the microwave for 2–3 minutes until ⅔ of the chocolate is melted, then stir to combine until the other ⅓ melts. Set aside to cool.

Remove toasted almonds from oven then transfer to a food processor fitted with a steel blade. Turn food processor on and allow the almonds to process for 10–12 minutes. You’ll need to stop and scrape the sides and bottom of the bowl often to ensure they are evenly processed.

The almonds will first create a paste, then start to form a ball, but after several minutes, the oil from the almonds will release, transforming the mixture into a creamy butter. When the almonds are nice and creamy, add melted chocolate, powdered sugar, cocoa powder, vanilla and salt to the processor. Continue to process, scraping down the sides and bottom of the bowl to ensure the spread is completely smooth and well blended.

When the spread is super smooth and creamy, add the milk. The mixture will become firm. Roll approximately 1 Tbsp of dough in your hands to form a ball. Set on baking sheet topped with parchment paper. Repeat until you’ve used all of the dough. Place in the fridge to chill for 10 minutes—set a timer so you don’t forget about them. Then remove and re-roll them back into nicely shaped balls if they’ve settled a little.

Set a glass bowl over a pot of boiling water (double boiler) and add the melting chocolates. As the chocolate slowly starts to melt, stir to speed up the process. Drop a ball into the dish of chocolate and with two toothpicks pick up the ball, shake off any excess chocolate and return to the baking sheet. Immediately add a few slivers of almonds and a sprinkle of salt and let cool completely. Repeat with remaining balls.