Cape Town, May 2026
Some desserts do more than satisfy a sweet tooth – they create a moment. A pause. An experience.
Chef Kerry’s Chocolate & Raspberry Sphere is one such dessert. Inspired by the balance of rich chocolate and vibrant seasonal fruit, it combines contrasting textures and temperatures to create something both playful and elegant.
A crisp golden exterior gives way to a warm, molten chocolate centre, complemented by fresh raspberry salad and cooling vanilla bean ice cream. The result is a dessert that feels indulgent yet beautifully balanced.
While it may look impressive on the plate, this recipe is surprisingly achievable at home and offers the perfect opportunity to bring a touch of the Tryn Restaurant experience into your own kitchen.
Whether shared with family, prepared for guests, or enjoyed as a special treat, this dessert is designed to be savoured slowly.
A Showstopping Dessert Worth Sharing
The beauty of this dessert lies in its contrasts – crisp and soft, warm and cold, rich and refreshing.
The raspberry salad provides brightness and acidity, cutting through the richness of the chocolate, while the vanilla bean ice cream adds a creamy finish that brings every element together.
Chef Kerry recommends taking care when freezing and crumbing the chocolate centres, as this is the secret to achieving the perfect molten middle.
For the best results:
- Garnish with fresh seasonal raspberries where available
- Use quality dark chocolate with a high cocoa content
- Ensure the spheres are fully frozen before frying
- Serve immediately for the perfect contrast of temperatures
For the full step-by-step Chocolate & Raspberry Sphere recipe, including the raspberry salad, chocolate fondant spheres and serving instructions:
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