Line a large cookie sheet with parchment paper. Set aside.
Create double boiler on stove and melt dark chocolate over low heat. Pour melted chocolate onto parchment paper. Clean bowl and melt white chocolate over double boiler using the same method.
Drizzle white chocolate in parallel stripes over the dark chocolate. Use a toothpick to swirl the white chocolate into the dark, moving in large looping circles.
Allow chocolate to sit for 3-4 minutes before topping with honey roasted almonds, candied ginger pieces, golden raisins, and sea salt. Allow to harden completely (at least 1 hour) before using a sharp knife to cut into pieces.