Roast the almonds in the oven at 160°C for 10 minutes, then let them cool.
Melt the dark chocolate using a double boiler.
Mix the roasted almonds and syrup (or honey) into the melted chocolate.
Spread the mixture onto parchment paper in a bar shape.
Chill in the refrigerator for at least 1 hour.
Cut into bite-sized pieces.