Lay wax paper down onto a sheet pan.
Spread the almonds out onto the pan in either large clusters or individual pieces.
Melt the dark chocolate in a microwaveable bowl or in a double boiler.
Using a spoon, drizzle the chocolate over the almond pieces until they are covered.
Sprinkle a pinch of the sea salt over the melted chocolate.
Let the chocolate cool until firm or transfer the sheet tray to the refrigerator or freezer to speed up the cooling process.