Recipe of Dark Chocolate Bars with Raspberry Nuggets

Tablettes de chocolat noir aux pépites à la framboise

For a 100g tablet

Preparation time: 15 minutes


  • Couverture chocolate 85g
  • Raspberry nuggets APT Fleurons 15g

Preparation :

Temper your chocolate cover. The tempering method consists of melting the chocolate at 45 ° C and allowing it to cool to 34 ° C. You will get a very bright chocolate.

Pour the tempered chocolate (kept at 34 ° C) into the tablet molds, scrape the chocolate and sprinkle with raspberry nuggets.

To retype the mold to distribute the nuggets in the chocolate.

Put the mold in the fridge for at least 2 hours.

Unmold the tablet