INGREDIENTS
1 cup coarsely chopped almonds
11oz 60 % cacao bittersweet chocolate baking chips
1 tablespoon unsalted butter

PREPARATION
In a medium skillet, cook the almonds over medium high heat, stirring occasionally to prevent burning, until golden brown.
Melt the chocolate chips and butter in a double boiler, stirring constantly until smooth.

Remove from heat and stir in 3/4 cup of the toasted almonds.
Line a 9 x 13 inch baking pan with baking paper (wax paper) and pour in the chocolate.
Use a spatula to even out the surface.

Sprinkle with remaining almonds.

Freeze or refrigerate until firm.

Remove from freezer/refrigerator and break into pieces.