125gramsgood quality dark chocolate250 grams if a higher chocolate-almond ratio is desired (I used Whittaker's 72% Cocoa Dark Ghana...my fav!
Break the chocolate into small pieces and put in a small metal bowl*. Using a double boil method (place the bowl over a pot of boiling water) melt the chocolate.
Once melted, put the metal bowl into a sink filled with cold water. Allow to cool until the chocolate starts to harden. This will take about 5 minutes.
Remove the bowl from the sink and place back over the pot of boiling water, stirring until the chocolate has melted again.
Pour chocolate over the almonds and stir to coat.
Allow to cool until the chocolate has hardened and using a spoon break up the almonds. If desired, shape the chocolate around the almonds so that they are smooth. Set on a tray lined with baking paper until completely hard.
Store at room temperature.
* I would recommend using a metal bowl as a glass bowl may break with the sudden change in temperature going from boiling water to cold water