Blanch and peel the almonds.

Pat dry completely.

Toast in a preheated oven at 180 degrees C for 10-12 minutes or until golden brown, or toast in a skillet for few minutes.

Grind half the almonds into a fine flour using a mixer or food processor.

Coarsely chop the remaining almonds for a chunky spread, or grind them to a paste for a smoother consistency.

In a saucepan, heat the cream and finely ground almond flour together until the cream bubbles around the edges.

Take off heat, cover and let rest for an hour.

Pass this mixture through a sieve.

Chop up the chocolates into small pieces.

Melt the chocolate until smooth in the microwave or in a heatproof bowl set over a saucepan of simmering water (double boiler method).

Mix the melted chocolate and infused cream together.

Mix in the salt and vanilla.

Fold in the chopped almonds or almond paste to the choco-almond spread.

Store in an airtight container and use as required.