250g dark chocolate melts
Freeze dried raspberries
1 Fill a small saucepan with enough water so that it is 1/3 filled.
2 Place the saucepan over medium heat and bring to a simmer, not a boil.
3 Take a glass bowl and rest it over the saucepan, ensuring that the bowl does not touch the water. You have now created a double boiler.
4 Place 2/3 of the chocolate into the glass bowl and reserve 1/3 for later use.
5 With a wooden spoon, gently stir the chocolate as it melts. Place a cooking thermometer into the chocolate and melt chocolate to 45 degrees Celsius.
6 Remove the bowl from the heat and place on a bench top.
7 Add the remaining 1/3 of the chocolate to the melted chocolate mixture and stir constantly with your wooden spoon until the chocolate’s temperature comes down to 32 degrees Celsius and the chocolate has melted. You should have glossy melted chocolate ready for decorating.
8 Line a baking tray with baking paper and pour the chocolate mixture onto the paper.
9 Dip a raspberry into the chocolate allowing the chocolate to coat half of the berry/pineapple. Remove from chocolate allowing any excess to drip back into the bowl and then dip into the bowl of sprinkles. Place the raspberry and pineapple pieces on the tray lined with baking paper and repeat this process until you have used all of the fruit.