Prepare a double-broiler by placing a bowl on top of a sauce pan filled with 1/4 inch of water.
Fill bowl with 1 1/4 cups (10 ounces) dark chocolate and vegetable shortening. Bring water to a boil. Once boiling, remove from heat and stir chocolate until smooth.
Add remaining chocolate to bowl and stir until shiny and smooth.
Add ancho chile and sea salt. Stir a few times to combine.
Pour chocolate onto a sheet pan fitted with wax paper. Cover chocolate with chopped almonds.
Chill in freezer for 10 minutes to set. Serve.