Dry roast the almond flakes in a pan over medium-high heat. They should get a little color - not more. Let them cool down a bit before using.

I used caramel chocolate buttons. If you do not use buttons, chop them into smaller pieces.

The chocolate should be melted in a water bath, i.e., a bowl placed on top of a pot with hot water.

Use a spatula to stir the chocolate a bit, so it melts faster.

Mix all the ingredients together in the bowl, and it should only have a bit of salt - preferably of good quality.

Place small molds (I used mini-sized molds of size: 3.5 x 2.1 cm) on a baking tray lined with baking paper.

Take a spoon and distribute the mixture into each mold. I got about 30 pieces from my portion.

Let it cool for about 2 hours afterwards.