To include a quality of polish (and make it look like pastry wasn't put together at last) I made the bark within dough shapers. My child took me back to reality by asking what I was making utilizing his playdough toys. It is difficult to imagine at polish with a little youngster around.
Try not to stress if a little chocolate overflows out under the base of the cutout. When it is cooled, that chocolate will sever right and you can utilize it to fix youngsters to help put everything out on the table.
The first occasion when I made these I sprinkled the chocolate over the top while the bark was still in the dough shapers. Today when I made these once more, I cooled the chocolate and raspberry bark until it was strong enough to be expelled from the dough shapers. At that point I utilized a Frosting Decorator to pipe progressively liquefied chocolate over the highest point of the raspberries.
- 10 -16 ounces dark chocolate
- 6 - 8 ounces raspberries
- Place a piece of parchment paper or foil on a flat tray.
- Rub cookie cutters with oil.
- Melt chocolate according to package directions.
- Pour or spoon chocolate into cookie cutters (1 - 2 ounces per cookie cutter) reserving some for the topping.
- Place raspberries upside down into the chocolate while it is still soft.
- Chill for 30 - 60 minutes, until it solid enough to be removed from cookie cutters.
- Drizzle remaining chocolate over the tops of the raspberries.
- Chill in the refrigerator for another 30 - 60 minutes.
- Store leftovers in the refrigerator.
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