Triumph of Chocolate and Raspberry

Mix together all ingredients in stand mixer with flat beater.
Roll out dough on silpat until 2 mm thick and leave to cool for 5 minutes.
Lift dough from silpat, cut into desired shapes and place on baking tray.
Bake at 170°C for 8 minutes.

Heat together water, glucose and sugar to 190°C in saucepan.
Decrease temperature, and add butter and 200 g of cream.
Add chocolate, followed by English cream. Leave to cool in refrigerator.
When cool, add 1,500 g of cream and whip into light caramel cream.

Warm cream to 55°C, and add sugar and gelatine. Mix well.
Add all other ingredients and mix until shiny.

Boil together cream, milk and vanilla bean in saucepan.
Poach together egg yolks, sugar and rice starch.
Combine both mixtures and heat up to 83°C to obtain desired density.

Pour warm English cream into jug, add gelatine and chocolate, and mix well.
Add cream and mascarpone, and mix well.
Shape dough and leave to rest in refrigerator.
When cool, lightly whip in stand mixer.

Safe for chocolate, mix together all ingredients in a jug.
Melt chocolate at 45°C and add to previous mixture.
Strain, pour into 1-litre siphon and charge with two cartridges.
Dispense 120 g into each mould and cook in microwave at full power for 1 minute and 20 seconds.
Leave to cool, cut into desired size and insert into cake.

Heat together sugar and pectin in saucepan.
Remove from fire, and add Fruit'Purée Raspberry Capfruitand trehalose.
Bring to a boil and add glucose. Heat up to 52° Brix.
Spread 3-mm-thick layer onto silpat and place in refrigerator.
When cool, cut into clover shape and place inside cake.

Heat together cream and sugar in saucepan at 85°C, and pour in plastic jug.
Add chocolate and mix well.
Gradually add hazelnut paste and mix until shiny.
Fill piping bag and temper to 26-27°C for desired density.
Pipe onto crunch.

Mix together water, salt and powdered milk in stand mixer.
Add all other ingredients and mix until smooth.
Leave to set in refrigerator.

Mix together all ingredients in stand mixer.
Shape dough and leave to rest in refrigerator.

Mix together water, sugar and salt in stand mixer.
Add all other ingredients and mix until smooth.
Leave to set in refrigerator.

Melt chocolates in microwave at 40°C.
Mix butter in stand mixer and add to melted chocolates.
Mix in flour, shape dough and leave to cool in refrigerator.