Lay a sheet of parchment paper on a baking sheet.

Break the chocolate into small, relatively uniform-sized pieces and place them in a microwaveable bowl.

Microwave in 20-30 second increments, stirring after each heating. It will typically take 2-3 increments to melt most of the chocolate. Don't over-microwave...you are better off removing it while there are still small bits of whole chocolate and stirring the remaining bits

Add the almonds to the chocolate.

Using small tongs, a fork, or candy dipper tools, remove single almonds or clusters of almonds and lay them on parchment paper.

When the sheet is full or all the almonds have been dipped, place the cookie sheet in the refrigerator for an hour or two to harden the chocolate.

Store in an airtight container at room temperature for one to two weeks or freeze for up to three months.