Chocolate Caramel Rolls
Combine the milk, glucose, butter and powdered sugar in a pan. Heat, while stirring, to about 50°C (approximately 125ºF). Under no circumstances bring to the boil!
Pour the mixture into a bowl and stir in the almonds and cocoa. Leave covered overnight in the refrigerator to rest.
Preheat oven to 220°C (approximately 425ºF). Line a baking tray with parchment paper.
Using a template of about 10cm diameter (approximately 4 inches) spoon the dough onto the baking paper.
Bake until the dough is slightly colored (leave the oven door ajar). Remove from the oven and allow to cool slightly.
Bake for a second time until the dough becomes a little more colored. Allow to cool briefly and then roll the individual slices gently around a small wooden stick.
Allow the rolls to cool thoroughly and store in a tightly sealed cookie jar.