Chop the chocolate. Melt two-thirds of the chocolate in a bain-marie.
Once melted, add the last third to bring the chocolate down to room temperature (31-32°C).
Chop the almonds and roast them lightly in a pan.
Add the almonds to the cooled chocolate, then pour onto a tray. Spread the mixture using a rolling pin.
Chill in the fridge.
Remove the mixture from the fridge and cut original shapes using a biscuit-cutter.
Serve your dessert with these thin chocolate biscuits !