Place chocolate in a medium bowl. Pour heavy cream into a small saucepan and place on the stove over medium-high heat until it begins to boil. Immediately pour hot cream over chocolate, cover bowl with plastic wrap, and let sit for 5 minutes. Remove plastic wrap and stir until smooth. Mix in the chopped almonds. Set aside while you work on the french toast.

In a shallow dish, use a fork to toss the coconut and sugar together. Add the melted butter and continue to stir until all the coconut is moistened.

Preheat the oven to 300ºF and adjust an oven rack to the middle position. Place a wire rack onto a rimmed baking sheet.

In a shallow dish, whisk together the egg yolks, brown sugar, flour, salt, vanilla, and almond extract until smooth. Gradually stir in the milk until well blended.

Using your hands, soak the bread in the milk mixture until saturated but not falling apart, about 10 seconds per side. Pick up the bread slice and allow excess mixture to drip off. Transfer onto another baking sheet; repeat with the remaining slices.

Place soaked bread slice into the coconut coating. Use fingers to gently press coating onto the bread, flip over, and repeat with the other side. Place coated bread slice back onto baking sheet; repeat with the other slices.

In a skillet, heat 1 Tablespoon of oil over medium heat. Once hot enough, transfer two slices to the skillet and cook until golden brown, 2 to 3 minutes per side. Transfer to the baking sheet with the wire rack, wipe the skillet with a paper towel, and repeat cooking with the remaining slices, adding 1 Tablespoon more oil for each batch. Place baking sheet of french toast in the preheated oven for 5-7 minutes to finish off cooking.

Serve french toast warm with chocolate-almond sauce.