Earth Chocolate Bar with Lava Filling

Instructions

1. 1

   Melt the white chocolate in a double boiler or microwave until smooth.

2. 2

   In a separate bowl, mix the raspberry jam and ginger powder until well combined.

3. 3

   In another bowl, cream the butter and sugar together until light and fluffy.

4. 4

   Add the raspberry and ginger mixture to the butter and sugar, and mix until fully incorporated.

5. 5

   Pour half of the melted white chocolate into a mold, spreading it evenly to cover the bottom.

6. 6

   Spoon the raspberry and ginger mixture over the white chocolate layer, ensuring it is evenly distributed.

7. 7

   Pour the remaining melted white chocolate over the raspberry and ginger layer, spreading it to cover completely.

8. 8

   Tap the mold gently to remove any air bubbles and smooth the surface.

9. 9

   Refrigerate the mold for at least 2 hours, or until the chocolate is fully set.