To temper chocolate: Melt 10 oz chopped chocolate in a microwave bowl in 20 second increments. 

Add in remaining 4 oz chopped chocolate into melted chocolate. Stir until completely melted and smooth.

Smash freeze dried raspberries in bag and crush into smaller pieces. Set aside 2 tablespoons of raspberries and add in the remaining to the melted chocolate.

Add in chia seeds (amount is your preference) to chocolate mixture. 

Pour chocolate mixture onto pan lined with silpat or parchment paper.  Sprinkle on remaining 2 tablespoons of crushed raspberries and let the chocolate cool and harden.

If you are in a hurry, you can stick the pan in the fridge. When hardened, break into pieces. Keep in tight container for up to 3-4 days.