Line a large baking sheet with parchment paper. Slightly oil the paper with coconut oil. Set aside.
Bring the water to a boil in a large saucepan. When it boils, remove it from the heat and cool for 1 minute.
Meanwhile, break the dark chocolate into small pieces and place the pieces of chocolate in a glass bowl that is wide enough to fit on top of the previous saucepan filled with boiled water.
Place the glass bowl on top of the saucepan with simmering water. Stir the chocolate with a silicone or wooden spatula until it's completely melted and smooth.
Stir in 1/2 cup of the chopped almonds and sea salt until.
When the almonds are fully coated by the melted chocolate, spread the chocolate mixture onto the prepared baking sheet, thickness is up to your liking. The thicker, the longer the bark takes to set. Mine is about 8-inch x 11-inch wide (21 cm x 29 cm).
Sprinkle the remaining almonds on top of the bark, and feel free to sprinkle extras like chopped cranberries, coconut flakes, or Christmas sprinkles.
Leave the baking sheet in a cool place until the chocolate set - takes about 3 hours. Or, you can place the baking sheet in the fridge to set the chocolate faster. Remove from the fridge when the bark is hard - about 20-35 minutes.
Break the chocolate bark into pieces by hand to create uneven pieces of chocolate.
Store in a sealed container at room temperature for up to 4 weeks.