Toast the almonds in a heavy bottom skillet over medium heat for a couple of minutes, until they give off a nice, toasty, nutty smell. Remove from heat and allow to cool. Chop into small pieces.Chop the rosemary. Prepare a piece of parchment paper to pour the melted chocolate on (around 11"x17").Break the chocolate into small pieces and place in a microwave safe glass bowl. Heat in the microwave for 30 second intervals, stirring well after each time, until most of the chocolate is melted. Remove from the microwave and stir until completely melted. Pour onto the parchment paper and use a flat icing spatula, or spatula to spread out until the chocolate is 2-3mm thick. Sprinkle sea salt, rosemary, and almonds over the chocolate. Press the toppings into the chocolate to set. Allow chocolate to completely cool and harden, then break into pieces. Store in an airtight container, preferably in the refrigerator.