Chop the dark chocolate into small, even pieces to help it melt smoothly.
Place the chopped chocolate in a medium heatproof bowl and melt it in short bursts in the microwave, stirring well every 30 seconds until shiny and smooth, about 1-2 minutes. Alternatively, melt using a double boiler on low heat, stirring constantly.
While the chocolate melts, spread the almonds on a baking sheet and toast in a preheated oven at 180°C (350°F) for about 8-10 minutes until fragrant and golden. Let them cool slightly.
Once the chocolate is smooth and melted, fold in the vanilla extract until well combined, then gently stir in the toasted almonds, ensuring they are fully coated with the chocolate.
Using a spoon or your fingers, scoop small mounds of the mixture onto a parchment-lined tray, about 2 inches in diameter. Gently press to shape if needed.
Sprinkle a tiny pinch of sea salt on top of each cluster while the chocolate is still soft, for a flavor boost.
Allow the clusters to set at room temperature for about 30 minutes, or refrigerate for 15-20 minutes until they are firm and glossy.
Once set, gently lift the clusters from the parchment. They should be firm, shiny, and hold their shape.
Store the clusters in an airtight container at room temperature for up to a week, or freeze for longer storage. Enjoy a rich, crunchy bite whenever craving hits!
