Preheat the oven to 350 degrees F.

For the almond cream: Add the almond paste, butter, coffee, and egg yolk to a food processor. Process until smooth. Add the flour and salt and pulse to combine.

To build: Slice the croissants in half lengthwise and set the bottom halves onto a sheet pan, cut side up. Add about a tablespoon of the almond cream to the bottom half of each croissant.

Place a half ounce of the chocolate bar on top of the almond cream, covering the length of the croissant. Top each with the other halves of the croissants, placing them cut side down onto the chocolate. Spread the tops with another tablespoon or so of the almond cream and sprinkle the tops with the sliced almonds.

Bake until the almonds are golden and the cream has slightly set, about 13 to 15 minutes. Remove and allow to cool.

For the chocolate drizzle: While the croissants are cooling, add the chocolate and cream to a microwave-safe bowl. Microwave in 15-second increments, stirring between each, until smooth, or combine in a double boiler.

Once the croissants have cooled, dust each with powdered sugar, drizzle over the melted chocolate and cream, then serve.