A simple chocolate that can be made in 15 minutes! I tried adding freeze-dried raspberry chocolate to another user's crispy chocolate recipe. The rich pink of the raspberries on the white chocolate is really cute, and their tartness adds a nice touch.
Immerse the chocolate in hot water to melt it. Mix in the panko and the smashed-up framboise. Leave a little of the framboise for decorative purposes.
Use a spoon to scoop out Step 1 onto a baking sheet in bite-sized pieces, and adjust the shape. Top with the decorative framboise before the chocolate sets, and use your finger to slightly press down.
Place in the refrigerator. Once it hardens, it's complete.
Story Behind this Recipe
Another user's crispy chocolate recipe was so good that I made it over and over again. I found some raspberries in the refrigerator, so I added them and they turned out pretty good.
You can also microwave the chocolate. That seems easier and more foolproof. You can also substitute the rasberries with freeze-dried strawberries. When shaping the chocolate, it's easy to use two spoons in both hands.