For the dark chocolate we got two different varieties from South America. Place a glass bowl above a pan of water and melt the chocolate pieces with a few pats of butter, vanilla extract, and fresh vanilla bean.When the chocolate has reached a smooth consistency, remove the bowl from the heat. Line a plate with parchment paper and start dipping. For the chocolate covered almonds, pour a layer of chocolate over the nuts and finish with some sea salt. Refrigerate until hardened. Enjoy!