Almond Bark with Sea Salt

Yields 1 pound/16 pieces, more or less according to size preference.

Line a 8x8 baking dish with parchment paper or foil.
Melt the chocolate in a double boiler or in the microwave. If melting in the microwave, heat in 30-second intervals, stirring in between.
Add the almonds to the melted chocolate and stir to coat. Pour into the lined baking dish and spread the almonds out with a spatula.
Sprinkle with the sea salt and refrigerate until firm. When cooled, cut or break into individual pieces. I find it easiest to return the hardened chocolate to room temperature prior to cutting, score with a knife, and then cut into uniformly sized pieces.

I like to use Marcona almonds. Blanched whole almonds are another good choice. If using these, toast on a rimmed baking sheet at 350 degrees F for 10-12 minutes or until lightly golden. (Check a few minutes early to make sure the almonds are not over browning.) If you like smaller pieces of almond throughout your bark, slivered almonds may be used instead.