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Preheat oven to 300 degrees. Spread almonds out in a jelly roll pan. Bake until roasted, about 15 minutes, stirring at least once. Set aside. In a 3 quart saucepan, melt butter. Add sugar. Keeping burner on medium, stir till hard crack stage (305deg on candy thermometer). Pour onto almonds in jelly roll pan. Immediately sprinkle all of the shaved chocolate on top. Spread the chocolate as it melts with a butter knife. Use knife to slightly score a design in the top to help the candy break after it has cooled. Store in an airtight container.
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