400 grams of tempered chocolate (72%), (for cover)
GANACHE WITH RASPBERRIES
Make 370 grams of purée using either fresh or frozen raspberries by blending and sifting them. Chop the milk and dark chocolate into fine pieces and place them in a bowl.
Bring the raspberry purée and honey to the boil. Pour the hot mix over the chopped chocolate and stir carefully with a rubber spatula until all the chocolate is melted and the mixture is shiny. Use a blender if necessary. Cool the mass to 40° C.
Pour in the butter and raspberry liquor then mix (in a blender if necessary).
Pour the Ganache mass into a 25 x 25 cm mould lined with cling film and allow to set for 48 hours at 12° to 15° C.
Spread a thin layer of melted chocolate on top of the Ganache block and let it set. Cut the Ganache into small pieces, about 2,5 and 2,5 cm, and let them rest for 24 hours, under 20° C. One by one put the pieces on a fork and with the chocolate side down and dip them into the tempered chocolate – carefully shaking off excess chocolate, giving the pieces as thin and elegant a chocolate layer as possible.
Decorate with dried raspberry pieces or a fork mark.