Chocolate Raspberry Jellies

Prep Time: twenty minutes

Cook Time: ten minutes

Total Time: 30 minutes

Ingredients:

Prepare a 9 x 13 x 2-inch baking pan by lining pan with non-stick foil or plastic wrap.

Bottom Layer:
6 ounces special dark or semi-sweet chocolate, chopped
two Tablespoons shortening (not butter or margarine)
two ounces food-grade paraffin (Gulf wax)
.
Jelly Layer:
one cup raspberry puree, canned or homemade
two cups water
five (three ounces each) packages raspberry-flavored gelatin mix
.
Coating:
12 ounces special dark or semi-sweet chocolate, chopped
three Tablespoons shortening (not butter nor margarine)
four ounces paraffin (Gulf wax), chopped

Preparation:

For the Bottom Layer: 
Melt chocolate, shortening, & paraffin in a double-boiler. Remove from heat & icy until warm to the touch but still liquid. Spread evenly in to the bottom of the pan & chill to set while making jelly layer.

For the Jelly Layer:
Bring raspberry puree & water to a boil. Remove from heat. Add the gelatin & stir until gelatin is incorporated; at least three minutes. Let icy to room temperature, stirring occasionally. Pour over bottom chocolate layer & refrigerate, uncovered, at least four hours until set.

Line a large 15-inch cookie sheet with butcher paper, shiny side up. Remove the sheet of sweet on the foil or plastic wrap to a flat surface & peel down the sides until flat. Using a long, sharp knife, cut the candies in to even squares & place each piece 1/2-inch apart on butcher paper.

For the Coating:
Melt chocolate, shortening, & paraffin in the top of a double-boiler until smooth. Remove from heat & let icy until warm to the touch. Spoon liquid chocolate over each square to cover each . Chill about 30 minutes to set chocolate.

Yield: about 40 to 60 pieces, depending on cut size

Note: You can basically vary the flavor of these goodies by substituting other flavored gelatins & corresponding fruit purees.