Instructions

Raspberry Dust Preheat the oven to 150°C. On a baking tray, place a sheet of greaseproof paper and spread the raspberries close together out on top. Place in oven for 1hr 30 mins to dry them. Let cool, then mix to a fine powder. Bon-bon Shells: In a double boiler on low heat (maximum 50°C), slowly melt 250g of chocolate, then add the remaining 90g of chocolate, mixing with a rubber spatula. Keep the heat on so the chocolate stays soft and fondant.

With a tablespoon, put a layer of chocolate in the bottom of the small chocolate moulds (they need to be a basic, deep shape so there's enough room to fill with cranberries), making sure you spread the chocolate over the entire surface. Refrigerate the moulds for 5 mins. Repeat twice. Note: When the chocolate comes out of the fridge, it should be completely hardened. Cranberries and Raspberry Dust (sweet topping) Put 2 cranberries into each chocolate mould along with a nice pinch of raspberry dust. Using your tablespoon again, fill each mould up to the top with chocolate, which has been kept warm on the double boiler. Return to fridge to harden for 15 mins. Remove the chocolate bon-bons from the moulds and enjoy!