Franui are simply raspberries covered with two layers of chocolate, one white and one dark (or milk as an option), and stored in the freezer. They have become very popular recently and are now made by many influencers — probably due to the simplicity of the recipe, the fact that they are gluten-free, and the hot weather. There is also a commercial version created in Argentina, which seems to be the origin of the trend.

The raspberry and chocolate pairing is anything but new: it combines the tartness of the berry, the richness of dark chocolate, and the sweetness of white chocolate to create balance. My version enhances the fruit content by adding blueberries, resulting in a look that’s more similar to a small pastry.

The recipe is incredibly easy, and I recently made them for a quick dinner while on vacation in a small apartment I rented here in Ravenna. (If you keep things simple, it possible to cook well even in rental apartments with small but equipped kitchens, like the one I’m currently staying in at Domus Dantis.)

Recipe

Ingredients

Serves 8

• Raspberries, 250 grams
• White chocolate, 200 grams
• Dark chocolate, 200 grams
• Blueberries (optional), about half a cup for decoration

Method

Wash the raspberries and place them in a strainer in a single layer if possible. Pat them dry carefully, then place them in the freezer for about 30 minutes to harden.

Meanwhile, melt the white chocolate using a double boiler or microwave until smooth and silky.

Take the chilled raspberries from the freezer and dip them one by one into the white chocolate using a fork or toothpick. Place them on a baking sheet lined with parchment paper.

Return the tray to the freezer so the first layer can solidify.

In the meantime, melt the dark chocolate. Once ready, coat the white-chocolate-covered raspberries with this second layer.

If you’d like to add blueberries, place one on top of each raspberry just after coating with the dark chocolate. If you have any leftover white chocolate, you can drizzle a small amount over the top for an extra decorative touch.

Place all the raspberries back on the baking sheet and freeze for another 20–30 minutes, until the dark chocolate is set. I served them alongside strawberries and mint leaves.

Store them in the freezer or fridge in an airtight container, making sure the chocolate doesn’t absorb any other odors.

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