Preheat your oven to 300°F. Spread the almonds in a single layer on a baking sheet and toast for 10-12 minutes, stirring once halfway through, until they're fragrant and slightly warmed. This step refreshes the almonds and helps them bind better with the chocolate. Remove from the oven and let cool for a few minutes while you prepare the chocolate.

Place the dark chocolate chips in a microwave-safe bowl and melt using 30-second intervals, stirring thoroughly between each interval until completely smooth. I find that stopping to stir between each burst prevents the chocolate from seizing or burning. Once melted and silky, stir in the vanilla extract.

Add the toasted almonds from Step 1 to the melted chocolate from Step 2 and fold gently with a spatula until every almond is evenly coated. Work quickly but carefully to ensure the chocolate coats all the nuts without breaking them apart.

Line a baking sheet with parchment paper. Using a spoon or small cookie scoop, drop spoonfuls of the chocolate-almond mixture onto the prepared sheet, spacing them about an inch apart. Immediately top each cluster with a pinch of Maldon sea salt flakes and a light sprinkle of turbinado sugar while the chocolate is still warm. I like to use the sea salt first so it adheres better, then add the sugar for a nice textured finish.

Let the clusters sit at room temperature until the chocolate is completely firm and set, about 1-2 hours. You can refrigerate them for faster setting (20-30 minutes) if you're short on time. Once firm, store in an airtight container at room temperature for up to one week.