Place the chocolate melts in microwave safe containers.
Microwave each for 1 minute 45 seconds on half power.
Using a paintbrush, make a design on the inside of the mold. I used white chocolate.
Let cool.
Using a paintbrush, apply a thick coat of the alternating color to the whole inside of the molds. I made eight chocolates.
Let cool.
Add raspberry pieces into each mold.
Using the syringe, add enough whisky to soak the raspberry pieces with a little extra.
Using a spoon or a piping bag, cover the chocolates to seal them.
Place in the freezer for about five minutes to fully set the chocolate. (Mine were a little messy because I just covered them without using the freezer.)
Turn the candies out of the mold and place on a plate.
Top with optional gold leaf.
