Line a baking sheet with parchment paper or silicone mat and set aside.
Chop all the chocolate and add it to a large bowl. Place the bowl on top of a pan with simmering water. The water shouldn't be boiling and the bowl should not touch the water.
Keep stirring as the chocolate will start to melt. Whisk till all the chocolate is completely melted and smooth.
Pour the melted chocolate on top of the prepared baking sheet. Use a spatula to spread the chocolate on the pan.
Once the chocolate is spread uniformly, top it with salted caramel and blueberry diamonds immediately. Sprinkle sea salt on top.
Place the tray in the refrigerator for around 40 minutes for the bark to harden.
Once the chocolate almond bark is completely set, break it into pieces using a knife or your hands.