Line a rimmed baking sheet with parchment paper.

In a microwavable bowl or glass measuring cup, melt the semi-sweet chocolate in 20-second heating intervals. Stir after each heating period. You may also use a double boiler if you prefer. The most important thing is to only heat until melted. Overheating the chocolate will cause it to seize, resulting in dry crumbles. Once the chocolate melted and smooth, stir in the chopped almonds. Set aside.

In a separate bowl or glass measuring cup, melt the chopped white chocolate using the same process outlined above.

Once the semi-sweet and white chocolate is melted, work quickly with the remaining steps to prevent the chocolate from setting up. Pour the semi-sweet chocolate mixture onto the parchment lined tray and spread so it is about ¼ inch thick.

Add the white chocolate to a piping bag and cut off a small tip. Carefully pipe smooth, horizontal lines of white chocolate across the semi-sweet chocolate. Use a chop stick or small spatula to carefully drag vertical lines in opposite directions to achieve a “tiger” stripe appearance. Do not over-swirl or the chocolate will blend and you will lose the striped effect.

Allow to cool at room temperature or place in the freezer for 10 minutes to harden. Once completely set, break or cut into pieces! Enjoy and share with friends!