Chocolate drops and chocolate egg lollies

Flavoured chocolate drops

You will need (makes 5 lollies and 9 bonbons):
100 g dark chocolate (I used Montezuma's 73%)
35 g white chocolate (I used Green & Black's 30%)
1 tbsp freeze dried raspberry
1 tbsp cacao nibs

1. Melt the white chocolate over gently simmering water and decorate your silicone mould using a decorating syringe.
2. With the bonbons sprinkle 3 with freeze dried raspberry, 3 with cacao nibs and leave 3 just with the white choc swirl. Pop the mould into the fridge for 15 to 20 mins.
3. Melt the 50 g of dark chocolate, take off the heat, add the other 50 g and gently mix till all melted.
4. Scoop (I use a tsp) the dark chocolate into the moulds and pop back into the fridge until solidifies.

Allergy: dairy, soya. Omit the white choc and the drops and lollies become vegan.

[i] Montezuma's 73% Cocoa Very Dark Chocolate INGREDIENTS: Organic Cocoa Solids (73%), Organic Sugar (26%) & Organic Vanilla.

Green & Black's White Chocolate 30% Cocoa INGREDIENTS: Raw cane sugar, cocoa butter, whole milk powder, emulsifier (soya lecithin), vanilla pod, vanilla extract.