Chop your chocolate into small pieces. Place 4/5ths in a heat proof bowl & carefully melt either in a double boiler or in the microwave. Once melted, stir in the remaining chocolate & stir until melted. This will temper your chocolate.
Stir in the almonds & sea salt & then pour the mixture onto a parchment lined baking tray. Spread it around with a spatula & then lightly tap on a counter a few times to release any air bubbles trapped.
Allow to cool & harden for several hours before breaking into the desired sizes.