Ingredients

• 500g white chocolate buttons
• Fresh As Raspberry Whole
• Fresh As Lychee Whole

Method

1. Melt 400g of the white chocolate buttons over a bain-marie to 45°C.
2. Remove from the heat and stir in the 100g of remaining white chocolate buttons (which should bring the temperature down to 30°C).
3. Pour the melted chocolate over a piece of parchment paper and spread out using a spatula.
4. Crumble over the Fresh As Raspberry and Lychee.
5. Set in the fridge and break into pieces as needed.