- 1 pound of bittersweet chocolate, chopped
- 1 ½ cups of whole almonds
- Sea salt for sprinkling
Bring 1 inch of water to simmer in a medium saucepan with a bowl fitted to sit above the simmering water.
Add the chopped chocolate into the bowl. Stir and allow the chocolate to melt uniformly. When the chocolate is melted, remove the bowl from the heat and stir in the almonds, mix well. Carefully spread the chocolate and almond mixture onto the parchment-lined baking sheet in a thin uniform layer. Allow the mixture to sit for 5 minutes and then sprinkle with salt Chill in the refrigerator until firm, a few hours.