Chocolate Raspberry Bonbons
3/4 cup dark chocolate, 73%
1/4 cup raspberry jam
Melt chocolate in a small pan over very low heat; you can use a double boiler if you wish and temper the chocolate.
Using a small paint brush, coat the bottom and sides of a candy mold.
Place mold in freezer for 10 minutes to allow chocolate to harden.
Remove mold from freezer.
Spoon a scant teaspoon of raspberry jam into each chocolate lined candy mold cup.
Paint chocolate over raspberry jam to cover and make final layer.
Place in freezer for 10 minutes to harden.
Remove from freezer, turn mold upside down and pop candies out of mold.