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 jammed in together on top of each other; they should lie next to each other nicely. On the stove top, 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 and cover the dates with the melted chocolate. 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.