Place the almonds, sugar and water in a wide pan, bring to the boil without stirring. Reduce the heat and simmer for approx. 10 mins., stirring occasionally until the water has evaporated and the sugar is dry. Continue to stir with a wooden spoon until the sugar melts again and coats the almonds (approx. 5 mins.).
Spread the almonds onto a sheet of baking paper, leave to cool, coarsely chop.
To melt the chocolate
Melt the white and milk chocolate in two thin-sided bowls over a gently simmering bain-marie, stir until smooth.
Pour the white chocolate into a tray lined with baking paper. Spread the milk chocolate over the top using a tablespoon, create a marble effect using a wooden skewer, decorate with almonds, dessicated coconut and sugar eggs.