Raspberry ocumare

Melt the butter and mix with the melted chocolate. Whisk the eggs with the invert sugar and the brown sugar. Separately in the food processor, grind down the cocoa, the powdered almond, the flour and the raising agent. Infuse the cream with the vanilla and cool before making the mixture. Add the butter and chocolate mix to the initial whisked mixture, carefully add the mix of solids, the infused cream and the rum. Fill previously lined silicon moulds and bake at 160ºC for 35 minutes.

Heat the cream, the purée and the sugars to 80ºC and pour over the couverture drops, emulsify and set aside in the refrigerator until it crystallizes. Apply a layer of ganache to the cake to cover up any pores and place in the freezer

Cook the water, sugar and glucose to 125ºC. Soak the gelatin leaves in plenty of cold water. Heat the cream with the invert sugar and mix in the cocoa powder. Pour the cooked sugar over the cream and cocoa mixture and add the gelatin, then strain and cool. Glaze the cakes with the glaze at 40ºC.

Place silver mixed with eau de vie into the chosen mould. Spray gun the mould with equal parts of cocoa butter and chocolate. Once the paint has crystallized, coat with Ocumare chocolate, leave to crystallize and stick the two halves together.