Chocolate & Raspberry Dessert in a Dark Chocolate Cacao Pod

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Cocoa butter 50 g

Black chocolate colouring 5 g

Red chocolate colouring 5 g

Raspberries 600 g

Raspberry juice 60 g

Gelatine 10 g

Water (for the gelatine) 50 g

Sugar 125 g

Cocoa nibs 40 g

Coat clean, dry cacao-pod-shaped moulds with a thin layer of cocoa butter and leave to crystallise.
Prepare cocoa butter with black chocolate colouring and cocoa butter with red chocolate colouring.
Use a brush or spray gun to apply the coloured cocoa butter and achieve the natural appearance of cacao pod skin.
Temper the 77% dark chocolate, cast the shells and leave to crystallise.
Prepare the raspberry confit: bloom the gelatine in the water, bring the raspberries, sugar and juice to the boil, add the bloomed gelatine, blend and leave to cool.
Prepare the crunch using the White Coating and cocoa nibs: melt the coating, mix with the nibs, pour out and leave to set.
Whip the Chocolate Multi Cream.
Assemble the dessert inside the dark chocolate shell by piping in the cream and adding the crunch and confit. Close the dessert with a second shell to form a complete cacao pod.