Put the Ruby Chocolate in a plastic bowl and melt in the microwave for 30 seconds, take out and stir for 30 seconds.
Put back in the microwave for another 30 seconds, take out and stir for 30 seconds.
Then, microwave for 10 seconds, stir for 10 seconds and repeat until all 'lumps' have broken down.
Pour the chocolate on to baking parchment and spread roughly across the parchment.
Pick the parchment up from diagonal corners and gently drop on to the surface to remove any air bubbles.
Sprinkle with White Chocolate Curls and Freeze-dried Raspberry Crumble, and put in the fridge to set.
Once set, break into shards and store in an air-tight container.