Line a rimmed baking sheet, about 17 x 12 x 1-inch, with parchment paper. Set aside.

Preheat the oven to 325°F.

Place almond, in a single layer, on a small baking pan. Place in preheated oven and roast until light golden, about 5 minutes, stirring once or twice. Watch them carefully so they don’t over-brown.

Melt bittersweet chocolate chips in the top of a double boiler over hot (not simmering) water, stirring until smooth. Remove the top of the pan from over the hot water when the chips are about half-way melted to stir thoroughly.

Once chocolate is smooth, remove it from heat and promptly pour it onto the baking sheet, spreading it in a thin, even layer with an icing spatula.

Refrigerate, uncovered, until firm, about 15 minutes.

While the dark chocolate is chilling, melt the white chocolate chips as you did the dark ones. Take extra care to heat the white chocolate over very low heat, since white chocolate scorches more easily than dark chocolate. Also, wash and dry the icing spatula.

Once the white chocolate is melted and the dark chocolate is firm, remove the dark chocolate from the refrigerator.

Immediately spread the white chocolate evenly over the dark chocolate with the icing spatula, working quickly so the warmth of the white chocolate barely has time to melt the dark chocolate. (Don’t worry if it melts a little. It will give the white chocolate a pretty marbled look.) Promptly sprinkle the almonds over the white chocolate, breaking them into coarse crumbs as you go, and gently pressing them into the chocolate with your hands to make sure they stick.

Refrigerate the candy, uncovered, until just firm. After 30 to 40 minutes. The candy should be firm enough to break into rough 2-inch pieces of “bark.” Don’t refrigerate until very firm before breaking into bark or the chocolate will be more difficult to break up. Serving Suggestion: Use immediately or keep refrigerated, separated by sheets of wax paper, in airtight containers. (See Note 5 Above)