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Dark chocolate and raspberry jam bites

Snack30 minutes6 people units200 calories
1/52/53/54/55/5 (34 votes)
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By Mayra Fernandez Joglar

These delicious bites of dark chocolate and raspberry jam will make the homemade chocolates move to a higher level.

With a little dark chocolate topping, raspberry jam and homemade peanut butter we will have a very homemade treat. healthier than any snack we buy.

The mixture of flavors is the most interesting. On the one hand we have the acid flavor of the raspberry and, on the other, the salty and creamy contribution of the peanut butter that goes perfectly with the dark chocolate.

To make these bites I have used the raspberry marmalade that we showed you the other day that has chia seeds. Besides, the peanut butter It is what we usually do. In addition, this way our dark chocolate and raspberry jam snacks will be authentically homemade.

Dark chocolate and raspberry jam bites

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With these chocolates you will have a snack with a note.

  • Mayra Fernandez Joglar
  • Recipe type: picnic
  • Calories: 200
  • Rations: 6 units
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 200 g of dark chocolate covering
  • 60 g of peanut butter (see recipe here)
  • 60 g of raspberry and chia jam (see recipe here)
  • Salt, roasted seeds or freeze-dried raspberry for garnish

Preparation

  1. We put the chocolate in a glass and grate it during 3 seconds, speed 7. We lower the pieces towards the blades and repeat the grating process for another 3 seconds, speed 7.

  2. We melt it by programming 10 minutes, 37º, spoon speed.

  3. We pour half of the chocolate over 6 capsules or silicone muffin molds. We extend it to the edges so that they are also smeared. You don't have to go all the way to the top, just halfway because our bites aren't going to be that big.

  4. When we have them ready, we put them in the fridge for a few minutes.

  5. Meanwhile, we stir the peanut butter a little so that it is creamy. And we do the same with the jam.

  6. When the chocolate in the capsules is hard, we remove the molds from the fridge.

  7. We heat the chocolate that we have in the glass, programming 2 minutes, 37º, spoon speed.

  8. Meanwhile, we distribute the peanut butter among the chocolate bars. We do the same with the jam.

  9. We pour the chocolate, which will have become liquid again, on the surface of the chocolate bars as a lid. Garnish with toasted seeds or pieces of freeze-dried raspberry and a small pinch of salt on each unit.

  10. We put them back in the fridge and let the chocolate harden again.

More information - Peanut butter / Raspberry and chia jam

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Discover other recipes of: Celiac, Desserts

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  1.   Rocio said
    ago 6 years

    Congratulations on this blog, I love it and I make many recipes that you publish. In this recipe I think the speed to melt the chocolate is wrong? At spoon speed the chocolate remains hardened around the blades, I increased the speed to 3 and it is perfect with less time.

    Reply to Rocio