Toast the Sliced Almonds (1 2/3 cup) in a pan until lightly golden brown, then spread onto a parchment paper lined tray. Pour Honey (1 cup) into a small saucepan, bring to the boil, let lightly simmer for about 15 minutes.
Pour the hot honey over the almonds, ensure all the almonds are coated with the honey, then set aside to cool.
Melt the Dark Chocolate (300 gram) using a tempering method.
Spread the tempered chocolate over the cooled honey almonds.
Sprinkle with Fleur de Sel (1 teaspoon) and set in the fridge for a few hours.
Once set, remove from the fridge and cut into pieces. Enjoy！