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For the ganache:
In a small pot, heat 1/2 cup cream, add the chopped milk chocolate and stir until melted. Set aside to cool.
In a bowl, whip the remaining cream with the icing sugar. Set aside in the refrigerator.
For the almond slivers:
Heat almond slivers in a pan until they become golden brown. Lay the almonds on a tray lined with parchment paper. Drizzle with honey and sprinkle with coarse sea salt. Set aside.