Chocolate and Raspberry Bar

Melt the white chocolate using a double boiler or microwave at 800w for 30 seconds at a time.

Arrange the raspberries in the mold. If you don't have a chocolate bar mold, use a silicone or aluminum plumcake mold lined with plastic wrap.

Pour the white chocolate over the raspberries, ensuring they are all covered.

Transfer to the fridge to set.

Meanwhile, melt the milk chocolate using the same method.

Remove the mold from the fridge, pour the milk chocolate, and spread evenly with a spoon or spatula.

Return to the fridge to set.

Once set, gently remove from the mold, cut into pieces, and serve immediately.