Easy
20 minutes
35 minutes
Preheat the oven to 70°C.
Place the slab of chocolate on a baking tray lined with baking paper. Melt in the oven for about 20 minutes, then, using a palette knife, spread the chocolate to make a thin layer. When cool, chill in the freezer till set.
Turn the oven up to 180°C.
Place the strawberries into 4 baking dishes (leave the small strawberries whole but cut large ones in half ).
Pour 30ml (2T) raspberry juice into each dish. Bake for 15 minutes until warm and softened.
Remove the dishes from the oven and top with shards of chocolate.Serve immediately.
Per serving: 755.9kJ, 2.0g protein, 8.6g fat, 23.5g carbs
TASTE’s take:
Why bother making the shards of chocolate, you may ask. Well, the thin chocolate melts quickly, making an instant sauce… they look pretty too.
