For 32 pieces

70g milk chocolate
70g dark chocolate
70g white chocolate
500g yogurt, 1.5%
10 freeze-dried strawberries (according to taste and size)
1 tablespoon cocoa butter

For the ganache, pass the yogurt through 4 straining cloths into a sieve and let it drain first. Then squeeze it until no more water comes out. Weigh down the sieve with something heavy until you need the yogurt.

Melt the cocoa butter first and coat the hemisphere mold (polycarbonate) with it. If you like you can mix some fat soluble color with it. I used red with glitter and let it dry.

Melt the milk chocolate in a water bath or microwave (low) at just over 40 degrees. Spread a thin layer of the chocolate on the mold with a brush. Chill the mold briefly until the chocolate is firm and brush it again with the milk chocolate. This should be very thin layers. Please chill again.

Chop the strawberries.

Now melt the dark chocolate and brush the mold again. Repeat this once more, so chill again and brush again.

Press the strawberries in so that they stick to the chocolate. Chill again for a short time.

For the ganache, melt the white chocolate and mix it in equal parts with yogurt (70g each). If you like you can add some strawberry dust.

Pour the ganache into the chocolates and chill them again. Then press the ganache firmly into the chocolates. There should still be room for the lid, so please do not fill too much.

Melt the milk chocolate again and cover with the brush. Chill again and melt the dark chocolate and brush on the end lid.

Chill and lift out of the mold.