Beat the butter and sugar using a mixer with paddle attachment. Sift the cake flour, cocoa powder, almond powder and sea salt together, then add it on the mixture. Make 10mm cubes and scatter on the silicone mat. Bake at 160°C for approximately 20 minutes. Coat with tempered chocolate and spread on a baking sheet. Store in an airtight container.
Cook water, sugar, and glucose to 110°C. On the side, heat the cream and skimmed milk powder. Pour hot syrup over the cream mixture and boil again. Cool down to 60°C and add gelatine, neutral glaze and titanium dioxide. Blend and set aside at 4°C.