Continue to microwave 1 minute at a time until chocolate is completely melted.
Stir in almonds.
Pour out onto silpat and spread out to about a fingers width thick.
Let cool for about 20 minutes.
Sprinkle with craft salt. I like pinot noir salt or salt crystals.
Place in freezer until set.
Crack apart into pieces.
Store in an airtight container. Store in the fridge if it is warm.
Alternatively, you can use a scoop or spoon to scoop out small mounds of chocolate and almonds.
RECIPE TIPS
Use your favorite chocolate. Try different types of salts. Mark Bitterman has a line of finishing salts. I used his Pinot Noir salt and a basic Maldon salt for my chocolate almond bark.