Melt the chocolate and cocoa butter at 40°C in a bain-marie. Emulsify and pass through a chinoise. Place the chocolate into a container suitable for dipping the lollypops. Place the raspberries into a shallow tub suitable for rolling the lollypops after they have been dipped.
Remove the lollypops from the freezer. Dip them 1 by 1 in the chocolate then roll in the raspberries. Place back