White Chocolate and Raspberry Clusters

There's a lovely story behind these sweet little treats made with Whittaker's White Chocolate infused with Raspberry. 

Five girls from Samuel Marsden school who were participating in the Young Enterprise Scheme  formed a company called "Pink" and approached Whittakers to help them to raise money for the New Zealand Breast Cancer Foundation.

 Whittakers were more than happy to support the students' iniative, and decided that the best way they could help out was through creating a brand new product.

The result: A white chocolate bar infused with natural raspberry.Whittakers  is giving 20 percent from every block sold to the New Zealand Breast Cancer Foundation. They hope to raise a minimum of $25000.

You need only 4 ingredients to make these morish white chocolate and raspberry clusters and they are very easy to make.

White Chocolate and Raspberry Clusters

Ingredients:

1/2 block of Whittaker's white chocolate with raspberries.  
1 cup of pink and white mini marshmallows .
3 tablespoons of dessicated coconut.
1 small packet (70 gm)  of macademia nuts.

Method:

Whizz the macademia nuts in a food processor or mini chopper in small bursts until they are reduced to small chunks.
Melt the chocolate in a ceramic  bowl at 6o power until melted. Start checking after 2 minutes and continue in small 10 second bursts after that.It took 2 1/2 minutes in my microwave.
Stir the mini marshmallows , macademia chunks and coconut into the chocolate.
Put spoonfuls on a tray lined with baking paper.
Leave to harden in the fridge for about 1/2 hour.
They will easily peel off the paper.
Store in the fridge in a lidded container.