The second dessert for last week's Valentine's dinner were these chocolate raspberry pods. I used this recipe here (I already showed it to you about a week ago here). Instead of one huge cake, I made to little pods by simply baking the cake and cutting out 4 round pieces (bonus: you can eat the cut offs straight away). Together with my cocoa butter cream I layered these on top of each other and added the raspberries. I actually mixed some silver edible fluster into the butter cream, but that wasn't visible at all in the final version. By the way, I didn't use the butter cream mixture described in the recipe, but my own for which you find instructions here.