Add chocolate to double boiler over low heat. Add oil.
Stir until fully melted.
Pour chocolate onto parchment lined sheet pan and spread into a rectangle. Should be spread about ¼ inch thick and it does not need to reach edges of pan.
Sprinkle chocolate with currants, almonds and sea salt.
Put into refrigerator until fully hardened (about 2 hours). Remove from fridge and break into rough pieces.
Recipe Notes
Can be stored in airtight container in refrigerator for 2 weeks.