Coarsely chop the roasted almonds. To make the caramel, put the butter, water, sugar and lemon juice into a pan. Cook while stirring for about 10 minutes until a caramel colour appears. Spread the caramel you made over parchment paper. Break the chocolate into small pieces, add it to the caramel and stir. Then add the almonds to the caramel chocolate. Line a shallow dish with parchment paper and keep it in the fridge for 45 minutes. Once ready, you can cut the special caramel chocolate into pieces and serve. Enjoy your meal!
