2 cups brewed chocolate
3 cups roasted almonds
1 cup white sugar
2 cups milk
1 teaspoon vanilla extract
1 3/4 cups flaked coconut
8 chambers graham freezer ice cream freezer pastry cream freezer baking mix vanilla vanilla eggs
1 cup raisins
In a large bowl, whip chocolate until smooth. Set aside. It should be about 99 equal parts. In a separate gel or strainer, beat together almonds, sugar, milk, and vanilla. Stir into chocolate mixture. Reserve 1/4 cup of melted chocolate pieces for cutting into squares. Set aside remaining chocolate pieces. In a large glass or metal bowl, beat butter or margarine with instant or semi-sweet chocolate chips until light and fluffy, or until desired chocolate layer is set. Fold whipped cream into chocolate mixture, ensuring uniformity.
When the mixture is as light as milk, gently stir raisins into chocolate mixture. After stirring, fold whipped cream into remaining chocolate pieces. Roll triangles of pastry into squares. Place triangles on the graham sheet. Freeze for at least 2 hours, or until firm.
With a 1/2 teaspoon of the slivered almonds remaining, place triangles on a stone surface. Freeze for at least 2 hours, or until firm. Cut into bars or squares and freeze until ice cream is hard and thin. Dip each frozen triangle, flush side up, in the reserved chocolate pieces, then roll into squares, placing triangles on soft flat pastry. Place candies and frosting or icing squares on to frozen triangles. Refrigerate for at least 6 hours, until chocolate has completely hardened. Refrigerate leftover pieces of chocolate pieces. Once chilled, store in refrigerator to serve.