Whip snow, add sugar and beat until snow solidify. Gradually add the semolina, half of the grated finely grater chocolate, cut into julienne scalded and peeled almonds, paddling with a spoon of the mixture and place on parchment paper that covered the bottom of the baking pan. Bake in low oven about 25 minutes. The balls are removed and after cool, lower side is smeared with chocolate glaze, prepared from the rest of the melted chocolate and butter, and make ripples with a fork.