Begin by breaking the dark chocolate into smaller pieces. Place the chocolate in a double boiler over simmering water, stirring occasionally until fully melted. Alternatively, melt in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
For an extra depth of flavor, consider toasting the raw almonds. Preheat your oven to 350°F (175°C) and spread the almonds on a baking sheet. Toast them for about 10 minutes, or until golden and fragrant.
In a large mixing bowl, add the toasted almonds. Pour the melted dark chocolate over the almonds and stir until they are thoroughly coated.
Sprinkle the turbinado sugar and sea salt over the chocolate-coated almonds. Gently mix again to ensure even distribution.
Line a baking sheet with parchment paper. Using a spatula, spread the chocolate-covered almonds in a single layer on the prepared baking sheet.
Allow the chocolate to set at room temperature for about 30 minutes. For quicker results, place the baking sheet in the refrigerator for 10-15 minutes.
