Milka choco swing.

First melt 200 grams of unsweetened milk chocolate and mix it with 10 grams of almond cream, pour it into a mold and put it in the freezer until it solidifies.

A little by eye we mix almond cream, skim milk powder, La Asturiana light cooking cream and 5 gr of melted coconut oil. It should be thick, so that it does not spread, we split homemade cookies or cookiness and put it back in the freezer until it is frozen.

Melt another two bars of unsweetened milk chocolate, this time without mixing with the almond cream, and coat the above, making sure the edges are sealed.