Line a half sheet pan with a Silpat or parchment paper.

Toast almonds at 400F for 5-7 minutes.

Melt 12 ounces of the chocolate, vanilla and chai spice or cinnamon in a double boiler over low heat.

As chocolate melts chop ginger and almonds.

Once chocolate is melted and other ingredients are incorporated stir remove from the heat and stir in the rest of the chocolate. Stir until all the chocolate is melted. This is a low maintenance way to temper your chocolate.

Stir in the ginger and half of the nuts.

Immediately spread chocolate mixture onto a Silpat or parchment lined half sheet pan.

Sprinkle the rest of the nuts on top.

Sprinkle with sea salt.

Let set and cool. Pop into fridge to expedite.

Once set break or cut into pieces. Serve and enjoy!

Store in an airtight container in a cool place for up to two weeks.