Dracula's Raspberry Chocolates

RASPBERRY FILLING

1. Puree cleaned berries, then press through a sieve to remove the seeds.  In a medium pot add the pureed fruit, sugar and lemon juice, stir to combine, bring to a boil over medium heat, once boiling, lower heat to low and continue to cook for 5 minutes, stirring frequently.  Remove any foam that forms on top, continue to simmer until thickened approximately 2-3 minutes more (the mixture will be a deep red).  Remove from heat and let cool completely (you may want to place it in a clean bowl so it will cool quicker).

CHOCOLATE

1. In a deep dish over a pot of boiling water (make sure the water does not touch the bottom of the dish). Add 1/2 the chopped chocolate heat until temperature reaches 122 F (50C), remove from heat and add the remaining chopped chocolate, stir continuously until temperature reaches 89F (32C).
2. Then coat the chocolate mold swirling it around (I used a pastry brush to fill in the empty spots). Tip the mold over to empty out the excess chocolate (I let it drain for approximately 5-10 minutes over a cookie rack), place the mold in the fridge for approximately 15 minutes.
3. Fill the molds with the cooled filling, fill only 3/4 way, do not fill to the top!  Place in the fridge for approximately 30 minutes.  Then top with remaining melted chocolate (if the chocolate is firm then heat until melted, but make sure to cool it down before topping the filling).  Refrigerate until firm, approximately 1 hour.  Pop the chocolates out of the mold once they are firm.  Enjoy.