Break the chocolate (1) into pieces and melt in a hot water bath. Remove and add condensed milk. Stir with the whisk of the mixer until smooth. Fold in salt, vanilla sugar and almond kernels (1). Then pour into an aluminum baking pan (about 21 x 15 cm for 35 pieces) and smooth out. Sprinkle almond kernels (2) and pistachios on top. Melt chocolate (2), fill into a small plastic bag and cut a small corner into small pieces. Pipe the chocolate on top. Place everything in the refrigerator to set. Remove from the mold and cut into 3 x 3 cm pieces.
Tip: Feel free to use better chocolate – the more delicious the result will taste!
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