Peel and lightly toast the almonds in a baking dish. Grind 200 g roasted almonds with 50 g of powdered sugar. 200 g almonds cut into chunks. For the base: Beat the egg whites foam with 2-3 tbsp icing sugar. Continue beating on medium speed and add the remaining powdered sugar, 200 g Carefully add stirring with a spatula or a spoon of finely ground almonds and starch. In a baking dish with dimensions 20x30 cm, covered with pastry paper pour the mixture. Sprinkle top with 100 g of coarsely chopped almonds and 30 g of powdered sugar. Sprinkle almonds and powdered sugar, will create a crispy crust on the surface. Bake for about 30 minutes at 160 C. The base must be crunchy top and soft and moist inside. Remove from oven and let cool completely. Carefully remove paper from the pastry the base. For the almond praline: On low heat, melt the butter and add the crushed pieces of marzipan. Mix vigorously until the almond paste is dissolved in the butter. Remove from heat and add the chocolate spread and the broken pieces of milk chocolate. Stir vigorously. Add chopped roasted almonds in large pieces rice and popcorn (or broken cookies in small pieces gavottes). Cookies gavottes you can replace with wafer cigar with chocolate spread like Saprice Papadopoulos, crushed in small pieces. Pour praline on the base evenly. Let cool completely the base with praline. For dark Ghana: Cut in small pieces chocolate. Heat sour cream and pour chocolate. Stir until the two ingredients are mixed evenly. Leave ganasha to cool down. For the chocolate cream Chantilly: Cut in small pieces chocolate. Heat sour cream and pour chocolate. Stir until the two ingredients are mixed evenly. Add liquid sweetened cream and beat with a mixer until the cream turns white, and the air becomes thickened. Scented optional. For thin sheets of chocolate: Melt the chocolate and it spilled in a thin layer. Allow to harden. Cut into rectangles and must get 32 ​​rectangles measuring 3 x 10 cm. Assembling pastes: Cut the base with praline rectangles measuring 3 cm x 10 cm. Obtained 16 pastes. On each rectangle spraying evenly from dark Ghana. Cover with a thin sheet of chocolate. Spraying on it a little - a thick layer of chocolate cream Chantilly, 2-3 strips lengthwise. On top place and second thin sheet of chocolate.