Break the chocolate into pieces and put them in a saucepan with the milk. Stir constantly over medium heat until the chocolate melts. Add in the mixture the vanilla and the brandy, stir again and remove from heat.
Crush the biscuits with your hands and add them to the chocolate mixture. Pour the almonds and stir well once again.
Cut a piece of nonstick oven paper and lay it in an oblong cake tin, by leaving some paper out. Pour into it the mixture and wrap it with the paper leftovers. Put in the freezer as long as necessary until it gets tight, cut into slices and serve.