1. Melt and temper Dark Chocolate.
2. Put this Chocolate in moulds.
3. Turn mould upside down to make hollow shells.
4. Cool shells in a refrigerator for 10 minutes.
5. Take shells out fill up with raspberry paste.
6. Top up the shells with the balance melted Chocolate cool in refrigerator for 25 minutes.
7. Tap each chocolate out lightly from the mould so that they do not break and serve.

To Make Centre:
Boil Raspberries in water and Sugar mixture till water reduces to less than half. Cool & Blend.

Makes:750 g
Time required:1 hour