ingredients:
- 2 tonys chocolonely almond sea salt dark chocolate bar
- 3 tbsp (50g) Pistakio Cream
- 1 tray oishii omakase berries
- luster dust for decoration
instructions:
- slice omakase berries into thin slices and set aside.
- melt chocolate bars over a double boiler until melted. set aside.
- meanwhile, use a brush to lightly dust chocolate bar molds with luster dust.
- 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.
- top with another layer of melted chocolate and be sure to spread chocolate around edges. set in the fridge again until fully hardened.
- enjoy!
