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.