Prep: Wash the raspberries carefully in a colander and lay them out on a paper towels until completely dry. Line a baking sheet or cutting board with parchment paper.
Melt: While the raspberries dry, place the chocolate in a double boiler, add about an inch of water to the bottom of the boiler, and start warming the chocolate over medium heat. If you don't have a double boiler, just place a stainless steel mixing bowl over a saucepan with an inch of water in it over medium heat. Continue to heat the chocolate slowly until it just melts, and use a silicone spatula to stir it as it melts.
Dip: Transfer the melted chocolate to a small bowl and dip the bottom of each raspberry in the chocolate to coat, leaving just a bit of the top of the berry showing, and then turn over to rest on the berry side on the lined baking sheet.
Chill: Place the baking sheet in the fridge and chill for at least 45 minutes to harden.
Enjoy: Carefully remove raspberries from the parchment paper and store in an airtight container lined with parchment paper in the fridge for up to 2 days, or in the freezer for up to 1 month. Enjoy!