300g of high-quality dark chocolate
250g of unsalted butter
200g of caster sugar
150g of ground almonds
1/2 tsp of salt
10g of freeze-dried raspberries
100g of white chocolate
150g of raspberries
110g of caster sugar
30g of glucose syrup
3g of yellow pectin
1g of citric acid plus a splash of water
Step 1Put the raspberries into a blender and blitz a puree. Strain out the seeds through a sieve and pass the pulp through with the back of a spoon.
Step 2Add the puree to a large pan and begin to heat. Mix 10g of sugar and pectin in a bowl and slowly add to the pan whilst whisking. Keep on a medium to high heat and add the glucose. Add the remaining 100g of sugar to the pan slowly, continuing to whisk. Using a probe thermometer, heat to 107°C.
Step 3Dissolve the citric acid in a teaspoon by adding a few drops of water. Add acid & water once your raspberry mix is up to temperature and instantly pour onto a silicone lined tray. Leave to cool and slice up into small cubes.
Step 4Preheat the oven to 170°C/150°C Fan. Melt the chocolate & butter in a bowl over a saucepan of simmering water. Once melted, pour into a mixing bowl, add the sugar and beat in the eggs until the mixture becomes smooth and glossy and it creates an emulsion. Then add the ground almonds, salt and cubes of fruit pâte, and mix to combine. Transfer the mixture to a lined tray bake tin and bake in the oven for 30 minutes, until the brownie is just set, but still has a little wobble in the middle.
Step 5Once the brownies have cooled you can make the tempered white chocolate topping. Place a bowl over some simmering water and melt 70g of white chocolate to 42°C then add remaining 30g to the bowl and cool it down to 29°C. Working quickly, drizzle using a fork to create thin lines of chocolate and before the chocolate sets, sprinkle with freeze dried raspberries to add that eye popping colour and salivating acidity.