Raspberry Burst
Ingredients
- 35 g Cacao butter
- 3 tbsp Rice Malt Syrup
- 2 tbsp Cacao Powder
- 1/2 punnet Fresh Raspberries
- 1/4 cup Freeze-dried Raspberry powder
Instructions
- Over the lowest heat possible, melt together the cacao butter and rice malt syrup.
- Once liquid, whisk in cacao powder until smooth.
- Pour a small amount of chocolate into moulds to just cover the bottom.
- Refrigerate 5 minutes.
- Place a raspberry in each mould and then cover with remaining chocolate.
- Refrigerate 4 hours until set.
- Dip the end of each chocolate in the raspberry powder for an extra burst of flavour.
