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Cover a baking sheet with parchment paper.
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Chop the chocolate into small pieces.
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Melt the chocolate on the stove in the top of a double boiler. Alternatively, put in a microwave-safe bowl and cook on high in the microwave in 30 second bursts, stirring after each one, until melted and smooth.
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Once the chocolate is melted and silky, add the almonds and raisins and stir well.
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Pour the chocolate onto the parchment paper and use a rubber spatula to spread it in a thin layer. It will cover the better part of the baking sheet.
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Put the baking sheet into the fridge for 10 minutes. Remove from fridge and leave on the counter to cool and harden for several hours or overnight.
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Once completely cool (crisp enough to snap between your fingers), break the chocolate into about 40 pieces that are a couple of bites each.
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Store in an air-tight container or package up for gifts.