Pre-heat oven to 350F (180C). Place the almonds on a plain cookie sheet in a single layer, roast for 5-8 minutes. Remove from the pan and place in a small bowl, let cool. Do not leave the almonds on the hot cookie sheet or they will continue to bake.
Melt half the chocolate either bain-marie or with the microwave (If you do it in the microwave, melt it in 30 second intervals and stir between each one until the chocolate is smooth). 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. Place in the fridge for approximately 1-2 hours or until firm. Enjoy!
You can also make almond clusters, using a large spoon (table or soup spoon) combine 5-6 almonds into a mound and place on the prepared cookie sheet.
Notes
You don’t have to roast the nuts, but they taste a lot better when they are roasted. The heat draws out their natural oils which makes them more flavorful.Store the chocolate covered almonds in an airtight container and they will keep for up to two weeks at room temperature. They can also be frozen in a freezer safe bag or container for up to 2-3 months.