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Place a parchment paper on a baking sheet and spread whole or chopped almonds evenly.
Melt the chocolate in a double-boiler, checking the temperature until it reaches ​​122°F (50°C) – 131°F (55°C).
Remove chocolate from heat and, stir constantly until it cools to about 88°F (31°C) – 90°F (32°C)
Pour the tempered chocolate over the almonds.
Tap the tray on the counter to release any air bubbles from the chocolate.
Sprinkle the chocolate with the fleur de sel.
Place in the fridge for 30 minutes (or leave on the counter for a couple hours).
Once set, remove from the fridge and snap into pieces.

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