Toast the almonds lightly in a dry pan until golden. Stir regularly to ensure they do not burn. Set aside and allow to cool.

Break the chocolate into a heatproof bowl and place over a pan of simmering water - ensure the bottom of the bowl does not touch the water otherwise your chocolate will burn. Finely chop the mint leaves and add to the bowl. Allow the chocolate to slowly melt, stirring occasionally.

Using a whisk, pour the oil into the melted chocolate and whisk until combined. Stir in the salt.

Line a Toughened Non-Stick Bakeware 33cm Rectangular Cake Tin with greaseproof paper, greased with a little butter or oil to help stick the paper to the pan. Use a piece of greaseproof paper that is slightly narrower than the width of the tray but longer in length to create paper handles that help easily release the chocolate once set.

Spread the almonds over the lined tin and carefully pour in the chocolate mixture. Gently knock the tin a couple of time and shake to ensure the mix fills every hollow and remove any air bubbles.

Cut the raspberries in half lengthways and press into the chocolate. Let the chocolate set at cool room temperature until completely solidified, approximately 4 hours.

Carefully release the chocolate block from the tray using the paper handles. Using a sharp knife, cut the chocolate into pieces of varying shape and size. Wrap in foil, parchment paper or in individual cellophane bags and then store in the fridge in an air-tight container.