Place the chocolate, butter, and cream in a heat-resistant bowl over a pot of simmering water.
Heat the mixture, stirring until smooth.
Add the nougat and almonds, and mix well.
Pour the preparation into a shallow mold of 11 po x 7 po (28 cm x 18 cm) buttered and lined with parchment paper.
Refrigerate for 2 hours or until the chocolate is set.
Using a sharp knife, cut the chocolate into squares.
NOTE: Dip the knife in warm water and dry it with a clean cloth after each use to get a clean cut.