Melt dark chocolate and spread evenly onto a cookie tray lined with parchment paper.**My easy tip for melting chocolate: put the chocolate into a plastic Zip-Lock bag and heat for 30 seconds in the microwave. Rotate and heat for another 30 seconds. Repeat until all of the chocolate is melted, then cut a small hole in the bottom of the bag and squeeze the chocolate out onto the parchment paper.
Sprinkle the freeze-dried raspberries evenly over the top. Allow the tray to sit at room temperature for 1-2 hours until dark chocolate hardens.
Break into pieces and serve!
Notes
This treat is best enjoyed within 1-2 days, as humidity can cause the freeze dried fruit to soften over time (it still tastes great, but the texture will be less crispy)