Step 1

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Spread the almonds evenly on the lined baking sheet and roast in the preheated oven for 6-8 minutes, until they are just barely turning golden brown. Remove from the oven and set aside.

Step 3

In a small stock pot, combine the honey and sugar. Place over low heat and stir until well incorporated. Remove from heat.

Step 4

Add the roasted almonds to the honey-sugar mixture and mix well until the almonds are evenly coated.

Step 5

Spread the honey-glazed almonds back onto the parchment paper-lined baking sheet, keeping them close together to create a single layer. Place in the refrigerator to chill while you prepare the chocolate.

Step 6

In a microwave-safe bowl, melt the chocolate gems in the microwave in 30-second intervals, stirring well after each interval. This process typically takes about 90 seconds in total.

Step 7

Remove the almonds from the refrigerator and pour the melted chocolate evenly over them, making sure all of the almonds are covered.

Step 8

Return the baking sheet to the refrigerator and chill for 30 minutes, or until the chocolate is set.

Step 9

Once set, remove the chocolate bark from the refrigerator and break it into pieces.

Step 10

Store the chocolate bark in an airtight container in the refrigerator for best results.