Raspberry Kebabs Drizzled with Chocolate

Top 9 Allergen Free!

A great way to serve raspberries with a drizzle of chocolate.  Fun to eat!

Click here to download the recipe in PDF.

Yields:
8 mini kebabs                                     Level:
Apprentice                   Time: 20 minutes

Ingredients:

1 Box of Raspberries

1 Cup of Allergy Friendly Chocolate (Enjoy
Life)

Tools:

8 Small Bamboo Skewers

1 Medium Microwave Safe Bowl

1 Spoon

1 Sheet Pan or 1 Platter

Parchment Paper

Instructions:

1. Cover your sheet pan or platter with
parchment paper.

2. Rinse and pat dry your raspberries. Put
4 to 5 raspberries in a row on each of your small skewers. Place the raspberry
skewers on your parchment cover pan or platter.

3. Put your allergy friendly chocolate
chips in a medium microwave safe bowl. Heat in microwave for 30 second
intervals. Stir after each 30 second period until chocolate chips are fully
melted.

4. Take a spoon and dip it into the
chocolate filling half of the spoon. 
Wave your spoon back and forth quickly over one skewer at a time to
create a drizzle over all of the raspberries. Repeat until all the raspberries
have a chocolate drizzle.

5. Place the pan in your refrigerator until
the chocolate is set about ½ an hour. Chocolate covered raspberries will last
up to 3 days in an airtight container in a refrigerator.

Tip: Alternate the raspberries with allergy friendly mini marshmallows.
You can eat them plain or add the chocolate drizzle

Trick:
You can place your melted chocolate in a piping bag
or in a small Ziploc bag with one corner cut off. Place a small round frosting
tip in the hole.  Gently squeeze the
chocolate out while moving your hand quickly back and forth over the
raspberries for a uniform drizzle effect.