Line a large baking tray with nonstick cooking paper or parchment paper.
Melt half of the 70% Dark Chocolate (300 gram) in a microwave-safe bowl in the Panasonic Microwave Oven for 30 seconds, then stir and repeat until completely melted and fluid.
Pour the melted chocolate onto the center of the nonstick cooking paper. Use a silicone/rubber spatula or large spoon to spread into a rectangular shape until even.
Scatter 1/3 of the total Unsalted Almonds (1/4 cup) over the dark chocolate layer and refrigerate for 20-25 minutes until firm.
Melt the 30% Cacao White Chocolate (300 gram) using the same method as for the dark chocolate and stir until completely fluid.
Pour over the now firm dark chocolate and almond layer and spread with a clean spatula.
Scatter ½ of the remaining almonds and ½ of the Crystallized Ginger (1/8 cup) over the white chocolate. Refrigerate again for 20-25 minutes until firm.
Melt the remaining 70% Dark Chocolate (300 gram) until completely fluid, then pour over the white chocolate layer and spread with the spatula until the white chocolate is completely and evenly covered.
Scatter the remaining crushed almond and Crystallized Ginger (1/8 cup) over the dark chocolate layer. Sprinkle Crushed Red Pepper Flakes (1/2 teaspoon) on top.
Refrigerate for 30 minutes to an hour until fully firm before cutting into pieces with a large knife. Store in an airtight container in the fridge and consume within 1-2 weeks. Cooking results may vary depending on microwave oven used.