Toast the almonds in a dry pan, frequently shaking it to prevent burning. Remove from the pan when they start to smell intensely and turn slightly golden.

Prepare two bowls—one larger and one smaller. The smaller bowl should only be slightly smaller in diameter than the larger one, so its sides rest on the larger bowl's sides, creating space between the bottoms. Melt the chocolate in a double boiler: pour boiling water into the larger bowl, and place the broken chocolate squares in the smaller bowl (adjust the water level so it doesn't touch the bottom of the smaller bowl). Place the smaller bowl into the larger bowl with hot water, allowing the steam to heat it. Stir the chocolate occasionally until it melts. Optionally, add a sweetener to the chocolate if you prefer a sweeter taste.

Add the almonds to the bowl with melted chocolate. Mix well to ensure all almonds are fully coated with chocolate.

Spread the chocolate-covered almonds on a board lined with parchment paper or plastic wrap. Arrange them individually or in small clusters. Refrigerate for about 10-15 minutes until the chocolate sets.

Store the chocolate-covered almonds in the refrigerator.