Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
- Bottom Layer:
- 6 ounces special dark or semi-sweet chocolate, chopped
- 2 Tablespoons shortening (not butter or margarine)
- 2 ounces food-grade paraffin (Gulf wax)
- Jelly Layer:
- 1 cup raspberry puree, canned or homemade
- 2 cups water
- 5 (3 ounces each) packages raspberry-flavored gelatin mix
- 12 ounces special dark or semi-sweet chocolate, chopped
- 3 Tablespoons shortening (not butter nor margarine)
- 4 ounces paraffin (Gulf wax), chopped
For the Bottom Layer:
Melt chocolate, shortening, and paraffin in a double-boiler. Remove from heat and cool until just warm to the touch but still liquid. Spread evenly into the bottom of the pan and chill to set while making jelly layer.
For the Jelly Layer:
Bring raspberry puree and water to a boil. Remove from heat. Add the gelatin and stir until gelatin is completely incorporated; at least 3 minutes. Let cool to room temperature, stirring occasionally. Pour over bottom chocolate layer and refrigerate, uncovered, at least 4 hours until set.
Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of candy on the foil or plastic wrap to a flat surface and peel down the sides until flat. Using a long, sharp knife, cut the candies into even squares and place each piece 1/2-inch apart on butcher paper.
For the Coating:
Melt chocolate, shortening, and paraffin in the top of a double-boiler until smooth. Remove from heat and let cool until just warm to the touch. Spoon liquid chocolate over each square to cover each completely. Chill about 30 minutes to set chocolate.
Yield: about 40 to 60 pieces, depending on cut size
Note: You can easily vary the flavor of these goodies by substituting other flavored gelatins and corresponding fruit purees.