In a bowl, cream the softened butter until peaks form.

Add sugar, salt, and egg to the butter mixture and mix thoroughly until combined.

Stir in the grated or finely chopped dark chocolate until evenly distributed.

Add the ground almonds and flour, mixing until a smooth dough forms. Shape the dough into a flat rectangle.

Wrap the dough in baking paper and refrigerate for one hour.

Preheat your oven to 180 °C (350 °F).

Lightly flour your work surface and roll out the chilled dough to a thickness of 6-8 mm.

Use a heart-shaped cookie cutter to cut out hearts, placing them on a prepared baking sheet.

Bake in the preheated oven for 8-10 minutes, or until the edges start to lightly brown.

Melt the dark coating according to the package instructions. Dip half of the cooled hearts in the melted coating, letting the excess drip off. Place them on baking paper to dry.