To caramelize the almonds
Toast the almonds and sugar in a frying pan until the sugar caramelizes. Leave the almonds to cool on a sheet of baking paper.
Place the chocolate in a bowl. Bring the cream to the boil, pour over the chocolate, cover and leave to stand for approx. 2 mins. Stir in a circular motion, starting from the centre, until a homogeneous texture is achieved. Stir in the caramelized almonds. Using two teaspoons, place small mounds of the mixture on a baking tray lined with baking paper.
Sprinkle the clusters with caramel cubes and fleur de sel or with berries and coconut, cover and refrigerate for at least 2 hrs.