Homemade Chocolate Raspberry Bars

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Line a rectangular baking dish (approximately 20×10 cm) with parchment paper.
Break the dark and milk chocolate into small pieces and place in a heatproof bowl.
Add the butter to the chocolate.
Melt the chocolate and butter together using a double boiler or in the microwave in 30-second intervals, stirring between each interval until completely smooth.
Stir in the vanilla extract and sea salt into the melted chocolate mixture.
Pour half of the chocolate mixture into the lined baking dish and spread evenly.
Allow the first layer to cool and slightly set for about 10 minutes.
Gently wash the raspberries and pat them dry with paper towels.
Drizzle the honey over the raspberries and toss gently to coat.
Arrange the honey-coated raspberries over the chocolate layer, pressing them slightly into the chocolate.
Pour the remaining chocolate mixture over the raspberries, ensuring all the fruit is covered.
Refrigerate for at least 2 hours or until completely set.
Once set, remove from the refrigerator and let stand for 5 minutes.
Using a sharp knife, cut into rectangular bars.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.