Begin by breaking the white chocolate into small pieces and placing it in a microwave-safe bowl or a double boiler. Heat gently, stirring every 30 seconds until the chocolate is fully melted and silky smooth, about 2-3 minutes in the microwave.

Stir in a splash of neutral oil and, if desired, a few drops of hot pink edible color to enhance its appearance. Allow the melted chocolate to cool for 10-15 minutes until slightly thickened.

Carefully coat a silicone mould with the melted white chocolate using a small brush or spoon. Apply 2-3 layers, allowing each layer to chill in the freezer for about 10 minutes between applications until firm.

In a mixing bowl, gently combine the fresh raspberries and plain yogurt. Use a spatula to fold them together, being cautious not to crush the berries.

Once the chocolate shell is ready and firm, spoon the raspberry yogurt filling into each cavity, filling them up to the top. Gently tap the mould to release any air bubbles.

Carefully pour the remaining melted chocolate on top, sealing the filling inside and ensuring all edges are fully covered.

Place the filled mould back into the freezer and allow it to set for 3-4 hours, or until the gems are completely firm.

Once frozen, carefully invert the mould and gently press to release your stunning Chocolate Raspberry Yogurt Gems. Dust them with edible gold if desired.

Allow the gems to thaw slightly in the fridge for about 15 minutes before serving.