Cover a baking sheet with parchment paper.

Chop the chocolate into small pieces.

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.

Once the chocolate is melted and silky, add the almonds and raisins and stir well.

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.

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.

Once completely cool (crisp enough to snap between your fingers), break the chocolate into about 40 pieces that are a couple of bites each.

Store in an air-tight container or package up for gifts.