Raspberry Chocolate Recipe - Kosher 

A rich, glossy raspberry-infused dark chocolate treat that’s elegant enough for gifting and simple enough for weeknight indulgence. This recipe is naturally pareve when made with certified kosher dark chocolate.

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🧾 Recipe Overview

• Servings: 12 pieces

• Yield: About 12 chocolate squares or clusters

• Prep Time: 15 minutes

• Cook Time: 10 minutes

• Chill Time: 30–45 minutes

• Difficulty: Easy

• Cooking Vessel: Double boiler (or heatproof bowl over saucepan), spatula, parchment-lined baking sheet or silicone mold

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🛒 Ingredients

• 10 oz (280 g) kosher-certified dark chocolate (70% cocoa recommended), chopped

• ½ cup freeze-dried raspberries (lightly crushed)

• 1 teaspoon coconut oil (optional, for shine)

• ¼ teaspoon pure vanilla extract (optional)

• Pinch of sea salt (optional, for topping)

Kosher Note: Ensure chocolate and all packaged ingredients bear reliable kosher certification. This recipe is pareve when using dairy-free dark chocolate.

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👩‍🍳 Instructions

1. Prepare the Tray:
   Line a baking sheet with parchment paper or set out a silicone chocolate mold.

2. Melt the Chocolate:
   Place chocolate in a heatproof bowl over a pot of gently simmering water (double boiler method). Stir occasionally until fully melted and smooth.
   Remove from heat and stir in coconut oil and vanilla, if using.

3. Add Raspberries:
   Gently fold in most of the crushed freeze-dried raspberries, reserving a small amount for topping.

4. Shape the Chocolate:

   • For bark: Spread mixture evenly onto parchment (about ¼-inch thick).

   • For clusters: Spoon small mounds onto parchment.

   • For molds: Spoon into cavities and tap gently to remove air bubbles.

5. Finish & Chill:
   Sprinkle remaining raspberries and a light pinch of sea salt over the top.
   Refrigerate 30–45 minutes until fully set.

6. Serve:
   Break bark into pieces or remove from molds. Store in an airtight container at room temperature (cool environment) or refrigerated.

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🥗 Nutritional Information (Approx. Per Serving)

• Calories: 160

• Fat: 11g

• Saturated Fat: 6g

• Carbohydrates: 15g

• Fiber: 3g

• Sugar: 10g

• Protein: 2g

Values are estimates and may vary by brand.

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🌱 Dietary Adaptations

• Vegan / Pareve: Use dairy-free kosher dark chocolate.

• Sugar-Free: Substitute with kosher sugar-free dark chocolate.

• Low-Carb / Keto: Use 85–100% dark chocolate and unsweetened freeze-dried raspberries sparingly.

• Nut-Free: Naturally nut-free, but verify packaging for cross-contamination warnings.

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💡 Tips & Troubleshooting

• Chocolate Seizing? Avoid water contact; even a drop can cause clumping. If it happens, stir in 1–2 teaspoons warm coconut oil to smooth.

• Dull Finish: Adding a small amount of coconut oil helps create shine. For professional shine, temper the chocolate.

• Too Tart? Lightly dust raspberries with powdered sugar before mixing.

• Sticky Texture: Freeze-dried raspberries work best—fresh raspberries will release moisture and prevent setting.

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🍽 Serving Suggestions

• Pair with hot coffee or espresso.

• Serve alongside fresh berries for a dessert platter.

• Chop and sprinkle over kosher vanilla ice cream.

• Package in cellophane bags tied with ribbon for a homemade gift.

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📝 Notes

• Freeze-dried raspberries provide intense flavor without moisture.

• Store in a cool, dry place for up to 2 weeks.

• For a decorative touch, drizzle with melted white chocolate (ensure kosher certification if keeping dairy status consistent).