Roast the flaked almonds in an oven preheated to 200°C until starting turn golden brown. Add half the butter and half the condensed milk separately to the milk chocolate and the dark chocolate. Melt each quantity of chocolate, condensed milk and butter in a separate bowl for about 40 seconds to 1 minute - short bursts are better so as not to over cook. Melt white chocolate separately for only 40 seconds.

In a slice tin lined with baking paper pour the milk and dark chocolate mixtures in separate rows. Top with the white chocolate and swirl with a knife, lightly to achieve marbling effect. Top with roasted flaked almonds.

Place tin of fudge in fridge for around 8 hours or for less time in the freezer until set firm.

Cut into small squares and serve. Best kept in fridge on warm days.