Preheat oven to 350 degrees.

Toast the almonds in the oven for 8-10 minutes, until they are lightly browned.

Allow them to cool completely, and then chop them coarsely.

Break up the chocolate and melt it in a bowl set over a pan of simmering water.

Make sure that the bowl you melt in the chocolate in is completely dry; if there's even a drop of water, the chocolate will"seize"- become stiff and granular- and it will be unusable.

Once the chocolate has melted, take the bowl off the heat and stir in the chopped nuts, completely coating them with chocolate.

Cover a baking sheet with parchment or plastic wrap.

Scoop out heaping teaspoons of the chocolate-nut mixture onto the sheet pan.

When done, refrigerate until ready to eat.

Makes 20-30 candies.