Wash and dry your raspberries very well. You don't want them wet at all! The wet will repel the chocolate and cause it to not be sticky!
Melt the dark chocolate in a double broiler or in the microwave in 30 second bursts, stirring between each until smooth.
Using a fork, spear the raspberries onto the tines, you can fit about 3 per fork. Left, right and middle
Dip the raspberries back into the chocolate. Flip the fork over and get the other side.
Gently remove the berries off of the fork and onto a piece of parchment paper all at once, keeping the berries grouped together. Let them cool and harden.
Melt your white chocolate in the same manner as the dark chocolate and place it in a piping bag or bottle. (Let it cool slightly if it's too hot!)
Drizzle the white chocolate over the top of the dark chocolate covered berries.
Allow them to completely cool and harden before serving. The berries are best served within a few hours of dipping
