Prepare the Berry Gelée:
Blend the berries in a blender or food processor until smooth.
Strain the purée through a fine mesh sieve to remove seeds.
In a small saucepan, combine the berry purée, sugar, and lemon juice. Heat over medium heat, stirring until the sugar dissolves.
In a separate bowl, sprinkle the gelatin over 1/4 cup of water and let it bloom for 5 minutes.
Add the bloomed gelatin to the warm berry mixture, stirring until fully dissolved.
Pour the mixture into silicone molds and refrigerate for 2–3 hours, or until firm.
Prepare the Chocolate Coating:
Melt the chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
Stir in the coconut oil for a shinier finish, if desired.
Coat the Gelée:
Gently remove the set gelée pieces from the molds.
Using a pastry brush or spoon, coat each gelée piece with melted chocolate, ensuring even coverage.
Place the coated pieces on a parchment-lined tray and refrigerate for 15–20 minutes, or until the chocolate hardens.
Garnish and Serve:
For an extra touch, drizzle melted white chocolate or sprinkle edible gold dust on top.
Serve chilled or at room temperature for a sophisticated dessert.
