Mix the raspberries with the sugar and let steep for 2 hours, then cook for 4 minutes according to the instructions on the packet. Skim the jam, stir in the chocolate shavings and pour everything into hot glasses. Close with the twist-off lid and stand on your head for 5 minutes.
If you want, you can puree the raspberries beforehand and pass them through a sieve to remove the stones. Then please use 1000g raspberry pulp.
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