Prepare a cookie sheet lined with parchment paper. Set aside.
Toast the almonds over high heat for a few minutes, until fragrant. Remove from heat and chop.
Remove rosemary leaves from the stem and finely chop.
In a double boiler (or a microwave) melt the chocolate. Pour melted chocolate on to parchment, using a spatula to spread it out.
Top with the chopped almonds, rosemary and a dusting of sea salt.
Allow chocolate to cool and harden completely, then break into pieces. It's so hot here, I just tossed the pan into the freezer for 10 minutes to help speed up the process.
Recipe by the modern barista at https://themodernbarista.com/index.php/2018/05/06/china-comac-estate/