1. Jam it is desirable to prepare in advance, at least in the evening. Raspberries, place in a saucepan, cover with sugar. Cook on maximum heat for 8 minutes, stirring occasionally. Then remove from heat, RUB through a sieve, cool and clean the refrigerator. In the refrigerator, the jam will acquire a gelatinous consistency.

2. Dark chocolate for tempering is: In the first stage we need to melt the chocolate. It is important that the temperature of the melted chocolate was not below 45-50 C, Then everything will turn out right.

3. To do this, put the bowl with chocolate on a water bath, water should boil slightly, the steam should not get into the container with the chocolate bottoms should not touch the water. Need to monitor the temperature. If, for example, the chocolate melted to a temperature of 40 C, it may well be liquid, but the molecules at this temperature cannot well be separated from each other and be completely gone. The end result on the finished chocolate products can be observed white stains. Otherwise, if the chocolate overheats, it will become grainy. The second stage of the Chocolate you need fast enough to cool to a temperature of 26-27 C. We can do this: Before you heat the chocolate, set aside a third of its quantity, will break it, add in the just-melted chocolate. Solid chocolate will take care of the temperature in order to melt. When the pieces are fully melted, put the bowl with melted chocolate in another bowl of cold, not ice water. It is important that no water gets into the chocolate! Stir the chocolate, watch the temperature. Once she reaches 29 C, remove the bowl of cold water and wait for 27 C. the third Stage the Last stage is the most important. It is important not to overheat the chocolate above 32 C. in case of overheating – so we need all the Beta crystals are destroyed. Warm the chocolate slightly warm couple, the water should not boil. The chocolate should not get vapor. If the thermometer shows 31.5-32 C and the temperature further does not increase is what we need. Carry out the test. Take a teaspoon of the chocolate and pour it on the parchment or foil and leave at a temperature of between 15 and 22 C. For a few minutes the test should show that chocolate hardens, hardens and breaks. If this happens, you can safely begin to work. The finished product does not need to be refrigerated. Because leaving the product to harden in a cool, dry place. If the temperature on the thermometer has exceeded 33 C, the test chocolate is liquid and sticky, does not give signs of hardening - the molecules of the chocolate destabilized and you need to start the process of tempering, crystallization again. This time in the first stage, you can heat the chocolate to 45 C. You can bring the same chocolate up to 5 times. The decor of well-tempered chocolate can be calm. It will remain shiny and crisp temperatures up to 23-24 C.

4. When the chocolate is properly temperieren, pour it into the molds. I have a regular silicone. Then turn form over to remove excess chocolate. I turned to the glass Board.

5. In a few minutes (3-5) molds fill with jam.

6. The remaining chocolate again to bring and pour on top of jam. Leave the candies until fully cured, and then easy to remove from the molds.