First, put sugar and water in a pot, shake it once with a pot to soak the sugar, and boil it over medium heat. When the sugar melts and boils, add the almonds and mix quickly.

After adding the almonds, turn off the heat and mix until the moisture evaporates and the sugar becomes white and sticks to the almonds. When the almonds turn white, put them back on medium heat and melt them, mixing them well until they turn caramel.

When the sugar melts and becomes caramel, turn off the heat and mix well with butter. Pour caramel-coated almonds over cooking paper or silicone pan to cool at intervals so that they do not stick to each other.

While the caramel is cooling, finely chop the prepared chocolate, dissolve it in a medium bath, pour 1/3 into the caramel-coated almonds, and coat it with chocolate. When chocolate is all over the almonds, harden the chocolate at intervals in a cooking paper or silicone pan. When the chocolate hardens, put enough sugar powder, cocoa powder, green tea powder, etc. and strain it once. Almond chocolate is done!