You’ll need a magnetic chocolate mold and a chocolate transfer sheet to make these chocolates. If you don't have a chocolate mold, see notes for making these into chocolate cups.
Prepare the chocolate mold by removing the magnetic sheet. Cut the chocolate transfer sheet to fit the inside of the mold (you can use the metal sheet for this). Place the sheet in the mold with the matte design side-down. Snap the magnetic piece back into the mold so that it holds the transfer sheet secure.
Melt the chocolate wafers over low heat in a saucepan on the stovetop. Stir until melted and smooth. Fold in the almonds. Transfer the mixture to a piping bag. Cut a hole in the tip large enough for the chopped almonds to pass through. Pipe the chocolate mixture into the cavities. Use an offset spatula to smooth the top and remove excess chocolate. Gently tap the mold on the table once or twice to remove air bubbles. Transfer the mold to the freezer and chill until firm.
Remove the metal sheet from the mold and tap it once on a work surface so that the chocolates release. Place chocolates in mini cupcake liners for serving, or place them in a pretty box for gift-giving.
Notes
The chocolate and almond mixture can be spooned into mini cupcake liners if you don’t have a chocolate mold. You can also spread it across a baking sheet to make salty almond bark.
Keyword chocolate transfer sheet, dark chocolate, roasted salted almonds