Method

Chocolate Crumble

Place all of the ingredients into the bowl of an electric mixer. Using the paddle attachment, mix all of the dry ingredients. Add the butter cubes and mix until it resembles breadcrumbs.

Chocolate Ganache

Place a medium-sized saucepan over medium heat and bring the cream and sugar to a boil.

Break the chocolate into pieces into a bowl and pour the hot cream mixture over the chocolate in thirds, stirring to blend. Once the mixture has cooled to approximately 40-45 °C, stir in the butter. Mix until it is smooth and glossy.

Chocolate Crèmeux

Melt the chocolate slowly over a double boiler ­– be careful not to over heat.

Place the cream and milk into a saucepan and bring to a boil.

Mix the yolks and the sugar together in a separate bowl.

Add a small portion of the cream and milk mixture to the egg and sugar mixture and stir quickly to combine. Slowly add the rest of the cream mixture to the egg mixture, stirring continuously. This process is called tempering, and allows you to gradually add heat to a delicate ingredient (in this case eggs) without curdling or scrambling.

Return the mixture to a low heat and continue to cook slowly until it thickens. Cook, stirring continuously, until it coats the back of a spoon. Strain the custard into a jug.

Using a spatula add the custard to the chocolate mixture in 5 parts. The mixture will split with the first two additions and will come together with the last addition. Emulsify with a hand blender to finish.

Raspberry Jelly

Bloom the gelatine in ice-cold water.

Blend and then strain the raspberries.

Place the sugar and water in a saucepan and boil to form a sugar syrup.

Add the gelatine mixture to the sugar syrup and stir.

Add the raspberry puree, and stir well to combine.

Remove from the heat and allow to cool.

Milk Chocolate Chantilly

Break the chocolate into pieces in a glass bowl.

In a medium sized saucepan, bring 250 ml of cream to the boil.

Remove the cream from the heat and pour over the chocolate stirring well to combine. Add the remaining cream and blend with a hand blender.

Refrigerate the Chantilly until completely cold.

Whip the mixture in an electric mixer until it resembles whipped cream.

White Chocolate Chantilly

Break the chocolate into pieces in a glass bowl.

In a medium sized saucepan, add the cream and the coffee beans and heat for 25 minutes to infuse the flavour.

Remove the cream from the heat and pour over the chocolate stirring well to combine.

Refrigerate the Chantilly until completely cold.

Whip the mixture in an electric mixer until it resembles whipped cream.

Golden Chocolate Rectangle

Melt the cocoa butter and gold dust over low heat in a small saucepan (don’t over heat).

Temper the chocolate in the microwave, ensuring it does not get over heated – do this in 10 second bursts, stirring in-between. Continue until the chocolate is mostly melted but small pieces are still visible, then remove and stir until completely liquid and smooth.

Bakers Bite: Tempering means melting the chocolate slowly and consistently so that it reaches the right working temperature. When chocolate melts in this way the cocoa butter in the chocolate changes into a stable crystalline form, this allows it to have a glossy finish and a nice crack upon breaking).

Once the cocoa butter mix is melted, let it cool slightly, and then use a paintbrush and make strokes along a sheet of cellophane. Make sure that the cocoa butter is not to hot before spreading.

Let it dry completely.

Spread the tempered chocolate over the cocoa butter sheet and let it dry slightly, enough to cut to size, but not so hard that it may crack.

Measure the size of the already prepared chocolate slice tin/dish and cut the chocolate sheet to the same size in preparation to use as the final layer. The chocolate must dry completely before lifting.

To Assemble

Preheat the oven to 180 ºC.

Line a 20 cm x 30 cm tray with a silicone baking mat/paper.

Place the chocolate crumble into the tray, spreading evenly and patting down firmly to form a base. Bake for 10-15 minutes. Remove from the oven and allow to cool.

Pour the chocolate ganache over the crumble, spread evenly with a palate knife.

Pack the raspberries neatly on the ganache layer and allow the ganache to set firmly.

Pour the crèmeux over the raspberries making sure that you cover the raspberries completely. Tap the tray on the kitchen counter a few times to make sure that the crèmeux fills all of the gaps between the raspberries. Refrigerate and allow to set for at least two hours until the crèmeux is completely firm.

Once the jelly is cool, but still runny, pour it over the crèmeux, and return to the fridge to set.

Once the jelly is set, invert the sheet of tempered chocolate and place on top of the slice so the smooth, gold-flecked side is on top. This will form the final layer.

To portion and serve

Place the tray in the freezer until just firm enough to portion (not frozen). Cut into portions with a hot, sharp knife.

Pipe with milk chocolate Chantilly, add a quenelle of vanilla Chantilly, scatter with fresh raspberries and serve.

(Note: in the photograph the dessert slice is served on a tempered chocolate ‘plate’, this can be made with the same ingredients and method as the tempered chocolate top layer.)