In a pot, melt the chocolate in a bain-marie until completely liquid.
In a cup-shaped chocolate mold, pour ¾ chocolate into each cup, then add a raspberry in the middle, and finish covering with chocolate. Put in the freezer for 15 minutes or until the chocolate is completely solid.
Remove the chocolates from the mold, add a couple of drops of liquid chocolate on top, and place the sticks vertically. Leave in the fridge for a few minutes until the stick stands on its own.