Place the almonds in pan and bake for 10 ' at 200 ° until golden.
Heat the olive oil over medium heat and roast the semolina, for some time, stirring until it pours it smells. In a saucepan add water with Greek honey “ATTIKH”, cinnamon, peel and bring to boil (boil for 5 ' in a medium heat)
Remove the semolina from the fire and pour the syrup, stir. Replace the heat and simmer until the semolina pours its fluids to unstick from the pan.
At the end of the procedure add the toasted almonds and pour the halvah into pan.
Once cooled, pour it into the melted chocolate. Cut into pieces and serve.