Melt chocolate: Place chocolate in a medium microwave safe bowl (large enough to mix in almonds as well later on). Melt in microwave in 20 second intervals on 50% power and stir well between intervals until melted and smooth.
Toss with almonds: Add almonds and stir with a spatula until evenly coated.
Drop into small mounds and dust with salt: Drop by the spoonful (about 2 Tbsp each) onto a baking sheet lined with parchment paper then sprinkle lightly with sea salt.
Let solidify: Let set at room temperature or transfer to refrigerator to set quicker. Store in an airtight container at room temperature.
*I used Cadbury milk chocolate and Ghirardelli semi-sweet chocolate. Any good quality brand will work great here.