Mix all the ingredients of base 1 in a bowl, adding the almond meal at last.
Press the mixture into the loaf and place in the fridge for an hour.
Meanwhile mix all the ingredients of base 2 in the same bowl you used for base 1.
Take the loaf tin out of the fridge and pour base 2 on base 1. Put the loaf tin into the freezer for at least one hour.
After half an hour take the loaf tin out of the freezer. Lift the parchment paper and place the whole bar on a cutting board. Cut the bars in the seize you want them. Let them on the cutting board on the parchment paper and return to the freezer for the rest of time.
Just 10 minutes before you think the bars are ready for coating melt the chocolate on a bain-marie. Take the bars out and start to coat them with the melted chocolate. Use a folk and a spoon.
Return the coated bars into the fridge. The chocolate will get firm.
Serve ice-cold from the freezer or straight from the fridge.
I liked them serving out of the freezer, like an ice bonbon. They are super fresh and less sweet.