Chop the chocolate into small pieces.
Roast the almonds.
Melt half the chocolate either bain-marie or with the microwave. Add the remaining chopped chocolate to the bowl and stir until completely melted and smooth.
Add the almonds to the melted chocolate and stir to coat them. Move the almonds one at a time with a fork, let the chocolate drip to remove any excess. Place the covered almonds on a parchment paper lined cookie sheet.