In a saucepan, add milk and agar-agar powder. Whisk well until it has completely dissolved. Make sure there are no lumps.
Then add cream, sugar and chopped chocolate to the saucepan. Then heat it over a medium flame while stirring continuously.
After the sugar and chocolate have completely dissolved. Reduce the flame to low. Make sure the mixture doesn’t come to a boil. Let it simmer for 4-5 minutes while stirring continuously.
The mixture will thicken slightly. Avoid cooking it for too long. Because it will thicken significantly once it cools down. To check that, dip a ladle or spoon into the mixture and see if it coats the back of the ladle. It means it’s done. Turn the heat off.
Allow it to cool for 4-5 minutes. Then take the pan out of the refrigerator and carefully pour the chocolate panna cotta mixture over the almond layer. Place it back in the refrigerator.