Ingredients

The following ingredients have 4 Servings
  • 8 oz semisweet chocolate (225g dark chocolate, 60-70% cacao)
  • 1 tsp raspberry emulsion (eg LorAnn Oils (or extract/flavoring))
  • 1/4 cup freeze dried raspberries (4 tbsp, 5g approx)
  • 1/4 cup freeze dried blueberries (4 tbsp, 8g approx)
  • 1/2 tbsp shredded coconut

Instruction

  • Prepare a medium-large baking sheet by covering with parchment or a silicon mat. Break up larger pieces of the dried fruit and have the toppings all measured ready.
  • Melt the chocolate either by putting in a bain marie (in a bowl over a pan/bowl with boiling water) or by melting in the microwave in 30 second bursts, stirring in between. Add the raspberry emulsion and stir through to mix well. 
  • Pour the chocolate onto the parchment/silicon mat and spread into a thin layer, in more or less a rectangle. 
  • Sprinkle over the dried raspberries and blueberries then sprinkle over the coconut. With each, try to spread them fairly evenly right to the edge and use a bit more than measured out, if needed. Leave to harden, a good hour or more, before breaking up into chunks. Store in an airtight container until needed - it will keep fine a few days, any more and the toppings may well soften.