Dark chocolate sprinkled with free-dried raspberry, sixlets, blanched almonds and sprinkles.
Course Dessert
Prep Time 1 hourhour
Total Time 1 hourhour
Servings 6-8
Author I Sugar Coat It
Ingredients
200gpre-crystallized bitter-sweet chocolateapprox. 1 cup
35gdehydrated or freeze-dried raspberry¼ cup, made or purchased
slivered almondssixlets and mixed sprinkles to your heart's desire
Instructions
Pre-crystallize the chocolate by melting to 45ºC. Seed and stir to a working temperature of 31º - 32ºC.
Line a clean, flat surface with a sheet of parchment paper.
Position the bowl of chocolate over the center of the parchment and pour the chocolate, keeping the bowl in that centred position. This way the liquid will spread naturally outwards into a circle shape.
Once the edges show first signs of setting, sprinkle the toppings over the surface of the chocolate.
Allow to set at room temperature. (this was very thin and set within 30-60 minutes)