1 cup blanched whole almonds, coarsely chopped
1 pound DAGOBA New Moon 74% dark chocolate, finely chopped*
1 (14-ounce) can sweetened condensed milk
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Preheat the oven to 350°F. Line an 8-inch square baking pan with 2 sheets of plastic wrap, one going in each direction, leaving an overhang of several inches on all sides.
Smooth out any wrinkles.

Shake the almonds in a coarse strainer over a bowl and discard any tiny particles. Toast the almonds on a baking sheet for about 12 minutes, or until golden brown and fragrant. Transfer to a plate and let cool.

Melt the chocolate with the sweetened condensed milk over medium-low heat in a medium heavy saucepan, whisking constantly until smooth.

Whisk the almonds, vanilla, and salt into the chocolate mixture to combine well. Transfer to the prepared pan and spread evenly with a rubber spatula, paying special attention to the corners. Let cool to room temperature. Cover with another sheet of plastic wrap and refrigerate for about 3 hours, or until thoroughly chilled and firm, or for up to 1 week.

Remove the fudge from the pan by lifting the plastic wrap. Invert onto a cutting board and discard the plastic wrap. Cut the fudge into 8 strips and then cut each strip into 8 pieces. The fudge may be stored in an airtight container for up to 1 month. Serve at room temperature.

Note: If you can't find the specific chocolate called for, you can substitute another chocolate with about the same intensity-the higher the percent of cacao solids (labeled as % cacao) in a bar, the more intense the chocolate flavor. Bars labeled simply as bittersweet, semisweet or dark can be used in any recipe calling for any recipe calling for chocolate of less than 70% cacao.