Cookie dough Chocolate Fudge

• 1.Melt the butter, couverture and fleur de sel together. Whip the eggs and sugar.
  Mix in the mass together.
  2.Add the muscovado sugar. Sieve the flour, baking powder and cacao powder together and mix in with the chocolinis.
  3.Chill the dough.
  4.Roll the dough out to 10 mm / 0.934 inch, cut out 9 cm / 3.54 inch Ø (weight approx.
  70 g / 2.47 oz), place in Silform mould and bake.
  Baking temperature: 160°C / 320°F convection oven
  Baking time: approx. 12 - 14 minutes

Raspberry jelly

• 1.Bring the puree and the juice to the boil.
  2.Mix the first quantity of sugar and pectin and trickle into the puree.
  3.Boil for 1minute. Add the glucose and second quantity of sugar and cook all for
  minimum 1 minute, chill.
  

Assemble

• Leave to cool after baking and garnish with creamy raspberry jelly, fresh
  raspberries and Chocolinis.