Have all of the toppings chopped and ready to go.

Place a silicone mat or parchment paper on a cookie sheet and top with half of the almonds. Spread them out to cover a space approximately 11x7 inches.

Temper the chocolate using the microwave (see detailed instruction in post above for tempering using a double boiler or a microwave).

To temper chocolate start by adding 2/3 of the finely chopped chocolate to a microwave safe dish.

Heat in the microwave for 30 seconds at a time stirring the chocolate in between each until the chocolate is melted, smooth, and has reached 110 - 115 degrees F (for dark chocolate).

Set the bowl to the side and let the chocolate cool stirring from time to time.

When the chocolate gets to 95 degrees F add the last of the unmelted chocolate and stir until it is fully melted, and smooth.

Continue stirring the chocolate, allowing it to cool to 80 degrees F.

Test the temper by drizzling a little spot of chocolate onto a piece of parchment paper. It should firm up very quickly 3-5 minutes) and it should be glossy, no cloudy film, or streaks.

If your chocolate passes the temper test gently heat your chocolate to 85-90 degrees F. Go in short 5 second bursts in the microwave so you don't overheat. Do NOT exceed 95 degrees F or you'll break the temper. Once it is about 90 degrees F it should be smooth, pourable, and ready to use.

Pour the tempered chocolate on to the parchment paper or silicone mat lined cookie sheet spreading the chocolate out evenly into a rough rectangle of about 11 inches x 7 inches. You don’t have to be precise just make sure you don’t make the chocolate so thin that it can’t hold the toppings.

Sprinkle the almonds and marshmallows over the chocolate pressing down lightly to make sure they stick to the chocolate.

Let chocolate cool on the counter for 1-2 hours, or until fully hardened.

Break up chocolate into large pieces.

Serve or store in an airtight container at room temperature for 2 weeks.