Take one shallow bowl, that can fit over the top of a boiling pot. The bowl should be dry without water or moisture. Gather all ingredients needed.
Heat little water in the boiling pot and bring to boil. Place the bowl over it. It should not touch the water below as heat will be too much to melt the chocolate. Though I have used glass, I recommend metal bowl.
Put chocolate chips in it. Wait for a minute. No need to stir now, just leave it as such un-disturbed.
The chips in the sides will start to soften. Do not let all the chips to get softened. Take out once the chips in the outer starts to get softened.
Take off from heat and mix to melt the rest of the chips. If you touch the chocolate mixture, it should be warm to touch, if not, you can heat a little more so that the chips melt.
The chocolate should look silky smooth and glossy.
Add roasted almonds, raisin and fold in.
In a tray lined with parchment, spoon and drop about 1 tbsp of the chocolate mixture.
Sprinkle some sea salt over it. If the chocolate is melt in correct temperature, it should set in room temperature itself as it cools down. But you can just fasten the process by putting inside fridge for about 10 mins.