Fully line a baking dish with cling film. Heat up the raspberry preserve and orange juice in a saucepan and pour into the dish. Place the sheet of gingerbread onto the preserve mixture and keep in the freezer overnight.

Chop the chocolate into small pieces and melt it in a bowl above a bain-marie. 

Remove the raspberry and gingerbread sheet from the dish and cut it into strips measuring approximately 6 × 2 cm.  Place these with the raspberry - orange juice part on top on a backing rack and place parchment paper below. Pour the liquid chocolate over the strips and allow to cool.