Line a large baking tray with parchment paper or foil.
Melt the three chocolates in separate bowls, either with a bain marie or in the microwave. Microwave for roughly a minute, then stir and let stand, the remaining chunks will melt! Start by melting the milk and the dark.
Pour the dark chocolate in a rough zig zag pattern on to the parchment paper, followed by the milk. Try and fill in some of the gaps with the milk chocolate - you are aiming for a solid rectangle.
Melt the white chocolate and drizzle over the top.
Use a spoon to swirl through the chocolates and spread them out slightly, filling any gaps.
Sprinkle over the mini eggs and the freeze dried raspberries and place in the fridge to set for at least an hour.
Break in to shards and store in an airtight container. I like to keep it in the fridge to keep that snap of the chocolate!