4 oz (115 g) plain chocolate
4 oz (115 g) raisins
- Break the chocolate into small pieces, and melt it gently either in the top of a double boiler, or in a bowl suspended over a pan of hot water (take care the bowl does not actually touch the water). Cover the bowl, and stir occasionally.
- Remove from the heat and cool for a minute or two, then drop the raisins into the sauce and stir them well.
- Using a metal spoon, lift them out a few at a time, and drop into small mounds on wax paper, leaving space between them, or in individual paper cases. Allow to harden completely before serving or storing.