Thoroughly wash 1 dry pint (170g) of fresh raspberries and place them on a paper towel-lined tray. Gently pat them dry, ensuring no hidden water remains inside the hollow cores.

In a heatproof bowl set over a pot of barely simmering water, melt 8 oz (226g) of chopped dark chocolate with 1/4 cup (60ml) of heavy cream. Stir continuously until smooth, then remove from heat and let it cool at room temperature for 30 minutes.

Scoop a small, teaspoon-sized amount of the cooled ganache and flatten it into a disc in the palm of your hand. Gently place a fresh raspberry in the center and fold the ganache around it until it is perfectly encased. Roll gently to form a smooth ball, then chill the wrapped berries on a parchment-lined tray for 15 minutes.

In a clean double boiler, melt the remaining 6 oz (170g) of dark chocolate along with 1 tbsp (15g) of coconut oil. Stir until perfectly smooth and fluid, then let it cool for 3 to 4 minutes so it thickens slightly.

Using a dipping tool or fork, submerge each ganache-wrapped raspberry into the melted dark chocolate, lifting it out and tapping the fork against the rim to remove excess. Place them back onto the parchment paper to set.

Melt 2 oz (56g) of milk chocolate and transfer it to a piping bag with a tiny tip snipped off. Add a delicate drizzle of melted milk chocolate back and forth over each set truffle. To serve, plate them on a white ceramic plate, surrounded by a few loose fresh raspberries and a light scattered cocoa powder dusting.