Heart-shaped chocolate with pink filling

Preparation:

1. Coarsely chop the dark chocolate, place in a bowl and melt over a bain-marie. Set aside and wait for the chocolate to thicken up again.
2. Coat the chocolate moulds with the molten chocolate (this is easiest using a brush). Then refrigerate for 15 minutes. Repeat the last two steps until the chocolate has the desired thickness.
3. Coarsely chop the white chocolate, place in a bowl and melt over a bain-marie. While the chocolate melts, purée and sieve the raspberries – the recipe requires about 20g of sieved raspberries. Add the raspberry brandy and Hermesetas Granulated to the sieved raspberries and stir. When the white chocolate is melted, stir in the raspberry mixture. Allow the mixture to cool slightly.
4. Fill the cooled mixture into the prepared chocolate shells and coat with the rest of the dark chocolate to seal the shells. Leave to cool completely in the refrigerator.