Instructions

1. Wash the raspberries gently and lay them out to dry on paper towels. Line a cookie sheet with wax paper.

2. Pour about 2 inches of water into the bottom pan of the double boiler. Set it on the stove on high heat. Cover with the top pan and bring the water to a boil.

3. Once the water is boiling, place the chocolate into the top pan. Allow the chocolate to sit for one minute to soften.

4. Stir the chocolate until it is smooth and creamy.

5. Drop one raspberry into the chocolate and roll it around with the forks until it is completely covered in chocolate. Work quickly; if the raspberry sits in the hot chocolate too long, it will begin to cook and disintegrate.

6. Lift the raspberry out of the chocolate using the forks and place it on the wax paper to cool and harden.

7. Repeat the chocolate-coating process with one raspberry at a time. Once all the raspberries are coated, place the cookie sheet in the refrigerator to allow all the raspberries to set.