Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie; the bowl must not touch the water. Melt the chocolate and stir until smooth. Add the almonds, mix until all of the almonds are covered in chocolate. Mix the cocoa and icing sugar. Transfer the chocolate almonds to an airtight container in batches while still soft, add a little cocoa/icing sugar. Seal and shake the container until all of the almonds are dusted in the cocoa/icing sugar. Spread the almonds onto a sheet of baking paper, leave to cool and dry.