ingredients:

• 2 Tonys Chocolonely Almond Sea Salt Dark Chocolate Bar

• 3 tbsp Pistakio Creamy Pistachio Spread

• 1 tray Oishii Omakase Berries

• Luster dust for decoration

  
  

  
  

instructions:

1. slice Omakase Berries into thin slices and set aside.

2. melt chocolate bars over a double boiler until melted. set aside.

3. meanwhile, use a brush to lightly dust chocolate bar molds with luster dust.

4. spoon a thin layer of melted chocolate onto mold and set in the fridge for about 10 minutes. add a layer of pistachio spread and sliced berries to the chocolate mold.

5. top with another layer of melted chocolate and be sure to spread chocolate around edges. set in the fridge again until fully hardened. 

6. enjoy!