Blanch thirty-thirty five almonds, peel and halve them. Grind the remaining almonds, with the skin, to a coarse powder. Cut the chocolate into small bits.
Melt in a microwave on HIGH for one minute or on a double boiler for two-three minutes or until the chocolate just melts. Spread the ground almonds in a plate.
Dip the blanched almond halves in the melted chocolate and then roll in the coarsely ground almonds and place them on a butter paper keeping a little distance between each of them.
Keep this in the refrigerator to set. Just before serving gently dislodge them from the butter paper and serve.