Begin by lining a baking tray with parchment paper.

Melt the dark chocolate in a heatproof bowl set over a pot of simmering water, ensuring the bowl doesn’t touch the water. Stir occasionally until fully melted and smooth.

Remove the bowl from the heat and let the chocolate cool slightly, about 5 minutes.

Stir in the toasted and coarsely chopped almonds, mixing well to ensure even distribution.

Pour the chocolate and almond mixture onto the prepared baking tray, spreading it out evenly with a spatula to a thickness of about 0.5 cm.

Sprinkle the flaked sea salt evenly over the top of the chocolate mixture.

Allow the bark to set at room temperature for about 2 hours, or until completely hardened. Alternatively, you can place it in the refrigerator for 30 minutes to speed up the process.

Once set, break the bark into pieces of desired size.