LINE 8-inch baking pan with wax paper.
MICROWAVE chocolate in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (100%) power for 1 minute; STIR. If pieces retain some of their original shape, microwave at additional 10- to 15-second intervals, stirring just until melted. Stir in 1/4 cup almonds.
POUR into prepared baking pan. Sprinkle with remaining almonds. Tap pan several times to spread chocolate and settle nuts. Sprinkle with sea salt. Refrigerate for about 1 hour or until firm. Break into pieces. Store in airtight container at room temperature.
Recipes makes 1/2 pound bark.