Bark chocolate and Mother's Day iced tea with raspberry tonka bean syrup

Preparation of the Bark Chocolate

1. Melt the couverture and chocolate separately at a low temperature.
2. Then spread the white couverture onto a sheet of baking paper. Fill a small piping bag with the pink chocolate and pipe dots onto the white couverture.
3. Carefully drag a skewer through the chocolate until a beautiful pattern has formed.
4. Top the chocolate with dried flowers and freeze-dried raspberries as desired and let it cool completely.
5. Either break the chocolate into large pieces or cut it out with a heart-shaped cutter, for example.
6. Then beautifully package the bark chocolate in a jar.

Preparation of Raspberry-Tonka Syrup

1. Wash and halve the raspberries.
2. Bring the water and sugar to a boil in a large saucepan until the sugar has dissolved.
3. Then add the raspberries and grated tonka bean and simmer for about 10–15 minutes.
4. Puree the syrup with an immersion blender and strain through a fine sieve.
5. Pour the raspberry-tonka syrup into clean bottles and let it cool.

Preparation of Mother's Day Iced Tea

1. Prepare the iced tea according to package instructions and let it cool down well.
2. Add a few ice cubes and 1 tablespoon of syrup to the glasses and pour in the iced tea.
3. Garnish with fresh lemon slices and enjoy.