1. Preheat an oven to 220 degrees.
2. Chop the chocolate, place on a baking tray lined with baking paper and bake for about 10 minutes until brown. Leave to cool.
3. Arrange the berries in ovenproof bowls and drizzle with honey. Bake the bowls with berries and honey in the oven at 220 degrees for 5 minutes.
4. Beat the sour cream with a hand mixer until thick and chop the cooled, browned chocolate.
5. Arrange the crème fraîche on top of the warm berries, sprinkle with chopped chocolate and garnish with lemon balm and/or wood sorrel
Tip: Feel free to use other berries in the recipe according to your personal taste.
