Bring a pot with water in its base to medium heat.
Place the chocolate in a metal bowl above the pot, in order to slowly melt it.
Chop the almonds roughly.
Slice the Hojiblanca olives to your liking. One option is Julienne-style.
Toss the Hojiblanca olives with the almonds in a bowl.
Once the chocolate is smooth and shiny, pour it over the olive and almond mixture.
On a tray, use a tablespoon to make bitesized rocks on parchment paper.
Before refrigerating the rocas, grate lemon zest on top of each one.
Allow them to cool in the fridge.