Prep: Grease baking sheet and line with waxed paper. 

• Place chocolate in the top pan of a double boiler. Place over hot water. Let stand, without stirring, until it begins to melt and smooth. 

• With a spoon drop melted chocolate drops onto waxed paper forming 3/4 inch rounds. Top each round with raspberry. 

• Refrigerate uncovered until chocolate is firm (about 15 minutes). Peel from paper and serve chilled. 

• Makes about 3 dozen. 

Note:  Micorwave method for melting chocolate:   Take equal-size pieces and place them in a clear glass bowl so you can see the melting in action. Then, microwave one minute on high. The chocolate will look shiny; stir it. Micorwave in 20 second intervals stirring after each, until totally smooth.