Line a small sheet pan (I used an 11-inch x 10-inch) with waxed paper. Have the currants and spices ready to go.
Melt the dark chocolate in the top of a double boiler with water gently simmering in the lower half. Stir the chocolate until it is completely melted and smooth.
Pour the melted chocolate into the lined pan. Use a rubber spatula to spread it out evenly in the pan.
Sprinkle the chopped almonds over the top, followed by the dried currants. Pull the tines of a fork gently through to partially set the nuts and fruit into the chocolate. Sprinkle the sea salt and chili powder over the top.
Allow the bark to set at room temperature for about 2 hours until it is set and hard.
Break the solid bark into pieces and enjoy! Store in an airtight container at room temperature.
Notes
If you don't care for or don't have dried currants you can sub in another dried fruit that you like: raisins, cranberries, cherries or blueberries would be wonderful! If the fruits are large use a sharp knife to cut them into smaller pieces.