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1
Preheat the oven to 400F.
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2
Place the almonds on a sheet pan big enough to hold them in a single layer and toast in the preheated oven until browned and crisp, about 8 minutes, stirring once.
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3
Remove from the oven and let cool.
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4
Melt 4 ounces of the chocolate together with the chiles either in a covered microwave-safe bowl in a microwave oven at full power for 2 minutes, or in the top of a double boiler set over barely simmering water.
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5
Chop the remaining chocolate finely.
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6
Remove the melted chocolate from the heat and mix with a whisk until smooth.
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7
Add the finely chopped chocolate in 2 or 3 batches, whisking in each addition before adding another.
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8
The chopped chocolate will seed the melted chocolate with solid chocolate crystals, encouraging the bark to firm without developing bloom, a filmy white glaze that both mars the appearance of the candy and causes it to go stale more quickly.
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9
When the chocolate is smooth, remove the chiles (they should be the only lumps).
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10
If you are working in a double boiler, remove the top from the bottom.
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11
Using a rubber spatula, fold the almonds into the chocolate until the almonds are completely coated and the chocolate begins to firm up.
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12
It is important that the chocolate is firm enough to mound around the nuts without being runny.
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13
If the chocolate is too runny, let stand for 1 minute and try again.
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14
Pour and scrape the chocolate onto a medium to large sheet pan and spread it into a rough rectangle about 1/2 inch thick.
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15
Sprinkle the top with the salt and allow to set at room temperature until hard, about 2 hours.
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16
When the chocolate is solid, cut it into shards and serve.
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17
Store in a cool, dry place for up to four weeks.
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18
Do not refrigerate, as this will ruin the chocolate.
