Ingredients:

  • 12 oz fresh raspberries
  • 8 oz dark or semi-sweet chocolate (60% cacao)
  • 1 tbsp refined coconut oil
  • 2 oz white chocolate

Instructions:

  1. Lay your 12 oz of raspberries on a paper towel and gently pat them. Ensure they are bone-dry.
  2. Chop the dark chocolate into uniform pieces. Place chocolate and 1 tbsp coconut oil in a glass bowl over simmering water. Cook until 80% melted, then stir to finish.
  3. Secure the berry. Insert a toothpick into the hull (the hole) of the raspberry.
  4. Submerge and swirl. Dip the berry into the chocolate, swirling gently until completely coated and glossy.
  5. Drain the excess. Hold the berry over the bowl for 3 seconds to let the surplus chocolate drip off.
  6. Set the fruit. Place the berry on the parchment. Wait 10 minutes until the surface looks matte.
  7. Optional: Melt the white chocolate and use a fork to flick thin lines over the dark shells.
  8. Final chill. Refrigerate for 20 minutes until the shells are hard and shatter when tapped.