1. In the microwave, melt the dark and white chocolates at 15-second intervals.
2. Cut the almonds into slices and toast them in a frying pan over medium heat.
3. In chocolate molds add a layer of dark chocolate, a layer of toasted almonds and seal with a layer of white chocolate.
4. Let it rest at room temperature, if necessary, put it in the refrigerator for 1 hour.