- Heat the cream and the raspberry puree and pour onto the cocoa butter and the chocolates. Add the invert sugar and the sorbitol. Stir until obtaining a smooth ganache.
- When it reaches 42 °C, add the softened Extra Fondance concentrated butter.
- Stir again to obtain a smooth ganache and mix briefly.
- Pour the mass on a plate or Silpat mat and leave to set.
- Before cutting, reverse the plate and apply a thin layer of chocolate.
- Cut directly and cover with a thin layer of dark chocolate.