Melt chocolate over a double boiler in a medium-sized glass bowl; stirring frequently.
Once chocolate is creamy, remove bowl from the double boiler carefully.
Add walnuts to the creamy chocolate and stir.
Using a spoon, remove clumps of chocolate coated almonds and place them on a parchment-lined baking sheet.
Make sure to leave 1 inch of space between each cluster for easy removal.
Once clusters are formed, sprinkle with sea salt.
Place chocolate in the fridge and allow it to cool and harden.
Store in an air-tight container until you are ready to enjoy.