Place the almonds in boiling water for three minutes to loosen the skins, then drain and cool slightly.
Gently squeeze each almond so the skin slides off, leaving smooth, peeled nuts.
Lightly toast the peeled almonds in a dry pan over medium‑low heat for about five minutes, then set aside to cool.
In a small saucepan, gently heat the sweetened condensed milk over low heat until fluid but not boiling.
Break the dark chocolate into pieces and add them to the warm milk, stirring until completely melted and smooth.
Stir in the butter until the mixture becomes glossy and unified.
Add the toasted almonds to the chocolate base and combine well so every almond is coated.
Pour the mixture onto parchment paper and shape it into a tight log, using the paper to compress it evenly.
Let the log cool at room temperature, then refrigerate for two to three hours until firm.
Remove from the fridge, unwrap the log and slice it into discs, then serve or store chilled.