Pour freeze dried raspberries into ziplock bag. Seal.
Tap lightly with smooth kitchen mallet until whole raspberries are broken up. Do not pound into a powder.
Melt chocolate in microwave in 30 second increments, stirring between segments, until smooth. Alternatively, melt chocolate in double boiler, stirring until smooth.
Combine raspberries and chocolate. Mix thoroughly.
Place parchment paper on baking sheet. Spoon small batches onto paper to make chunks.
Alternatively, spoon mix into candy molds. Tap mold to fill details. You may need slightly more chocolate in the mix to fill the mold details well. If you want a smooth back, do not fill completely with raspberry chocolate mix. Use melted chocolate to top off the mold.
Refrigerate until solid.