Instructions

1. Half fill a small saucepan with water, place a bowl over the top and let the water boil but do not let the bowl touch the water.

2. Chop up the chocolate.

3.Once the water has boiled turn off the heat and add the chocolate to the bowl. Allow the chocolate to melt slowly, stirring occasionally.  

4. Meanwhile, line a 23 cm x 23 cm baking tin with greaseproof paper.

5. Pour over the melted chocolate and spread it evenly over the paper.

6. Sprinkle over the berry mixture. Allow it to cool until firm but not in the fridge or freezer, otherwise it will ‘bloom’.

7. Once firm to touch, run a knife around the edge to enable it to come out easily.

8. Place a wooden chopping board over the top and carefully invert the baking tin. Peel away baking paper and using a large cutting knife cut into 12 triangles or break into shards for a less formal look.