100g DLA BakeJam Raspberry
180g DLA Guimaras 66% Dark Chocolate Couverture
80g Granulated sugar
30g Syrup
1 tsp Lemon juice
10g Powdered gelatin
30 ml Water Freeze-dried raspberries
12 biscuits (commercially available), Pink food coloring

1. Put gelatin powder and water in a bowl and let soak.
2. Add the jam, granulated sugar, syrup and lemon juice in a pan and boil it over medium heat. Once it exceeds 105 degrees Celsius with a thermometer, remove from the heat.
3. In a blender, add the jam mixture together with the soaked gelatin and blend until smooth. You may add food coloring here.
4. Once the guimauve starts to become stiff, put in a piping bag and pipe high dollops on the biscuit.
5. Place in the refrigerator to cool and harden.
6. Temper the dark chocolate and put it in a cup. Dip the guimauve into the chocolate, and apply freeze-dried raspberries before the chocolate coat sets.