Take raspberries, plenty of sugar and enough water to keep them from sticking and put them in a pan over medium heat. Cook until thick.
Push the fruit through a seive to remove the seeds.
The seived fruit should be thick like jelly.
Don't forget to remove any jelly from the bottom of the sieve.
Turn out the cooled mixture onto a flat surface covered in powdered sugar (to keep it from sticking).
Roll into a long log.
Slice into small pieces. I am using a cheese knife so it doesn't stick.
Melt your chcolate, keeping a close eye on the temperature.
Remember to reserve some finely chopped chocolate for tempering.
Evenly coat your mold with a thin layer of chocolate.
Add your raspberry pieces.
Fill with chocolate.
Chocolate is not hard to work with. It can be a pain to temper and get it to not have a white haze (look it up), but even if they don’t look perfect, they will taste great.
There are two other issues to consider when you make your own chocolates. The first is that it is incredibly messy and be prepared to get chocolate everywhere. The second issue is that you can never make enough, especially if you have “helpers” that are going to help them disappear before you serve them.
Click on the image to see the step by step gallery.