Melt the chocolate in the microwave for a few seconds. If you prefer, you can add half a teaspoon of coconut oil to make it more liquid.
Pour 1/3 of the melted chocolate in the molds.
Scatter raspberry pieces and pour some dulce de leche over the chocolate, then cover again with more chocolate until the mold is full.
Freeze for 20 minutes so that the chocolate becomes hard, and voilà!
You can fill it with nuts or another berry, whatever you prefer!
To unmold more easily, you can put it over the heat for 3-5 seconds and it will be easier to remove!