It’s a glorious time! A neighborhood gem is open for business and happy days are here. Every summer, Spooner Farms sets up a stand nearby and we take almost daily walks to it. We gobble their beautiful berries by the flat! And sometimes I am able to set aside a few pints to make these simple treats – Raspberry Chocolate Puddles.
While in college together, Bob and I worked at Rocky Mountain Chocolate Factory. It was such a fun student job and I nibbled way more chocolate than I care to remember now!
We made chocolate truffles, caramel apples rolled in nuts, tiger butter and divinity fudge, and we dipped countless pretzels, strawberries, graham crackers and Oreos in chocolate. Racks of all the confections made in the shop were displayed for passers-by on the sidewalk to drool over. One of the most appealing creations in the window, though, were the delicate puddles of chocolate with fresh raspberries dotting them. So festive and pretty!
While working in the shop, I loved putting on music and losing myself in making Raspberry Chocolate Puddles. Stirring the melted chocolate and pouring out little pools, picking out raspberries and carefully arranging them on top ... this was all a wonderful break from classes and studying. Of course, there were some puddles that were not quite display-worthy, so I also had the (awesome) responsibility of taking them home to eat and share with friends.
These days, I still love to melt chocolate and celebrate raspberry season with these quick, delightful treats!
Raspberry Chocolate Puddles
Makes 19-20
12 ounces good quality dark (I use 70 or 85%)
12 ounces fresh raspberries
Line a baking sheet with parchment paper. In a small sauce pan, gently melt the chocolate over low heat, stirring often and removing it from the heat as soon as it’s mostly melted. Continue stirring off-heat until smooth.
Pour small puddles of chocolate onto the prepared baking sheet. Place 3 or 4 berries on each chocolate puddle. You may have a few berries leftover to nibble on. Let the chocolates harden at room temperature in a cool area or in the fridge for about an hour, or until they easily lift from the parchment paper. Store the treats in a single layer in the fridge.
