Ingredients:

  • 16 oz high-quality dark chocolate (60% cacao or higher), finely chopped
  • 2 cups whole raw almonds
  • 2 tsp neutral oil
  • 1/2 tsp fine sea salt
  • 1 tsp flaky sea salt

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread whole raw almonds on a baking sheet and roast for 10-12 minutes until fragrant and centers are slightly bronzed. Transfer to a bowl immediately.
  2. Create a double boiler by placing a heat-proof bowl over a saucepan with 1 inch of simmering water. Add two-thirds of the chopped dark chocolate to the bowl.
  3. Stir the chocolate constantly until it reaches approximately 115°F (46°C). Remove from heat.
  4. Perform the 'seed method' by stirring in the remaining one-third of the cold, chopped chocolate. Continue stirring until the mixture is smooth and cooled to roughly 88-90°F.
  5. Fold the toasted almonds, neutral oil, and fine sea salt into the tempered chocolate.
  6. Pour the mixture onto a parchment-lined baking sheet. Use an offset spatula to spread it to an even thickness.
  7. Sprinkle the top with flaky sea salt. Allow to set at room temperature for at least 45 minutes before breaking into shards.