Place parchment paper on a large cooking sheet. Pit the Medjool dates. Add 1 to 3 raw almonds in the pitted dates, depending on their size. You do not want the almonds overcrowded and on top of each other; they should lie next to each other nicely. On the stovetop, make a double boiler and add in the chocolate chips over medium to medium-high heat. Constantly stir the chocolate chips. As the chips are melting, you may notice that the chocolate consistency is a bit clumpy; you want it to be easily pourable without the clumps. Slowly add in a very small amount of water at a time. This will help the chocolate turn into the pourable consistency you need. If you would like to have a little more richness to this, instead of adding water use Port, Madeira or a Late Harvest Riesling. Pour the melted chocolate over the dates and cover them. Place the cooking sheet in a freezer for 30-60 minutes to harden the chocolate. This may be served chilled, or at room temperature. You may also add a pinch of sea salt on the top, if desired.