Paelo-friendly Chocolates

Ingredients
1 block good quality Dark Chocolate - I like to use 70% Lindt
Filling - strawberries, rasberries, almond/ cashew butter, banana...anything!
Chocolate Moulds

What to do:
1. Melt chocolate (I do it in the microwave: break up the chocolate and place in a bowl, put on high in 20 - 30 sec intervals, stirring well each time until chocolate is melted).
2. With a cooking paint brush, paint chocolate into moulds
3. Place in freezer for 30 mins
4. 3/4 fill hardened chocolate moulds with filling (see below)
5. Paint chocolate over the filling to seal the chocolates
6. Freeze for 4hrs or best overnight
7. Carefully pop out of moulds and serve!
If you are able to keep any, I keep them in the freezer.

Filling Suggestions:
Here are some fillings for the chocolates - remember the higher the water content of the fruit, the harder the inside will be so I always mash up the fruit, so it is not as hard to bite into.
Berries - strawberries, rasberries, boysenberries
Almond/ Cashew butter
Banana + almond butter - put a small dollop of almond butter and some mashed banana for each filling.