1. Pour the gelatin into a bowl. Add water and let it dissolve.
2. Beat the raspberries with a mixer on high speed until smooth.
3. Separate the juice by putting them in a strainer. Discard the skin.
4. Pour about half of the raspberry juice into a saucepan. Heat on medium heat and add gelatin.
5. Stir until melted.
6. Remove from heat and add remaining juice. Skim off foam if necessary and pour into silicone jello molds.
7. Keep them in the fridge for 1-2 hours to set.
8. Once the curd is set, take out the jelly from the mould.
9. Meanwhile, melt dark chocolate in a small skillet or glass jar over a saucepan with 1 cup water over medium heat. After thawing, remove from heat and allow to cool to room temperature before using as a topping.
10. Cut off the bottom of a turnip or other hard vegetable, such as a beetroot, to make a stand, cover with aluminum foil and place on a cookie sheet. Insert a toothpick into each jelly bean (be sure not to go all the way in) and dip in chocolate.
11. If you can freeze the jelly for 5-10 minutes, the chocolate coating will harden more quickly.
12. Shake off excess and tilt the “turnip” to dry. Repeat the operation until all the jelly is dipped in chocolate.
13. Let them come to room temperature, then put them in the fridge to harden for about 15-30 minutes. Store at room temperature or in the refrigerator for up to 5 days.
