Usuba
Berries in Double Chocolate
Fresh berries coated in layers of white and dark chocolate with a crispy finish. An elegant dessert with contrasting flavors and textures — perfect with sparkling beverages.
- Total
- 30 min
- Standard serving
- 222 g
Ingredients
Total 6
Instructions
- 1
Step 1
Prepare all ingredients.
- 2
Step 2
Rinse the blueberries and dry them thoroughly with a paper towel. There is no need to wash the raspberries — they will absorb excess moisture.
- 3
Step 3
Melt the white and dark chocolate in separate bowls in the microwave. Heat for 1 minute, then stir and return to the microwave. Repeat until the chocolate becomes smooth and uniform.
- 4
Step 4
Thread blueberries one by one onto skewers and dip in white chocolate. Place on parchment paper and refrigerate until the chocolate hardens.
- 5
Step 5
Transfer a little white chocolate into a pastry bag.
- 6
Step 6
Fill the raspberries with white chocolate from the piping bag and place in the refrigerator.
- 7
Step 7
Take the blueberries out of the refrigerator, thread them back onto skewers, and dip them in dark chocolate so that part of the white coating remains visible.
- 8
Step 8
Spread the blueberries on parchment paper and return to the refrigerator.
- 9
Step 9
Dip half of the raspberries in white chocolate and immediately sprinkle with chopped pistachios while the chocolate is still wet.
- 10
Step 10
Dip the remaining raspberries in dark chocolate and sprinkle with freeze-dried raspberries.
- 11
Step 11
Serve berries in chocolate with sparkling drinks or your favorite tea.
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