For almond slivers you can use dark chocolate coating, milk chocolate coating or white chocolate coating. Roast the almond splinters in a pan and let cool. Crush the couverture, pour into a bowl and melt in a warm water bath. Melt the coconut fat in the chocolate coating. Add the almond slivers and mix with the chocolate coating. With a teaspoon of almond splinters on baking paper put and with a second teaspoon the mass of the spoon spread. Allow almond slivers to cool for 20 minutes and store in the refrigerator until eaten.