Prepare the pan and toppings

Line a baking sheet with parchment paper. Place the chopped toasted almonds in a small bowl and keep the flaky sea salt nearby.

Melt the chocolate

Place the chopped chocolate in a microwave-safe bowl and microwave in 20–30 second intervals, stirring well after each, until fully melted and smooth. Alternatively, melt the chocolate in a heatproof bowl set over a saucepan of gently simmering water (double boiler method). Once melted, pour the chocolate into a coffee mug or other deep, narrow cup for easy dipping.

Secure the sticks

Dip the tip of each lollipop stick or pick into the melted chocolate, then push it about halfway into the center of a jumbo marshmallow. Set the marshmallows on the parchment-lined baking sheet and allow the chocolate “glue” to firm up for a few minutes.

Dip the marshmallows

Holding the stick, gently lower one marshmallow straight down into the mug of melted chocolate, coating it almost up to the stick. Lift the marshmallow and allow the excess chocolate to drip back into the mug.

Let excess chocolate drip

Transfer the marshmallow to rest on a fork (do not poke the fork through it). Hold the fork over the mug and give it a gentle shake so any extra chocolate drips off, preventing large puddles from forming when you set it down.

Coat with almonds and salt

While the chocolate is still soft, roll or press the sides of the marshmallow into the bowl of chopped toasted almonds. Return it to the parchment-lined baking sheet and sprinkle a small pinch of flaky sea salt over the top.

Add fondant bows (optional)

If using fondant bows, gently press one onto the front of each marshmallow while the chocolate is still tacky so it adheres as the chocolate sets.

Let the marshmallows set

Repeat dipping and coating with the remaining marshmallows. Allow them to sit at room temperature for 20–30 minutes, or until the chocolate is fully set and no longer tacky. If your kitchen is warm, you can chill the tray in the refrigerator for 10–15 minutes to help them set.