Ingredients

• 500 g - melted & tempered dark chocolate
• 250 g - raspberry centre
• 200 g - sugar
• 200 ml - water

How to Make Raspberry Chocolate

• Melt and temper Dark Chocolate.
• Put this Chocolate in moulds.
• Turn mould upside down to make hollow shells.
• Cool shells in a refrigerator for 10 minutes.
• Take shells out fill up with raspberry paste.
• Top up the shells with the balance melted Chocolate cool in refrigerator for 25 minutes.
• Tap each chocolate out lightly from the mould so that they do not break and serve.
• To Make Centre:
• Boil Raspberries in water and Sugar mixture till water reduces to les