Raspberry and Chocolate Pavlova Plated Dessert

1. Whip the egg whites. When air starts to get incorporated, add the sugar little by little until the meringue holds soft peaks.
2. Add the cocoa powder, fold the mixture and add the vinegar. Fold again.
3. Add the grated chocolate. Continue folding until well incorporated.
4. Transfer into a piping bag.
5. Grease the molds using a greasing spray and remove the excess with a paper towel.
6. Pipe the preparation into the molds, filling them half full.
7. Using an offset spatula, spread the mixture up to the borders. This will prevent them from breaking when unmolding.
8. Pipe more meringue on the sides of the molds.
9. Remove the excess using an offset spatula.
10. Place in the oven that has been preheated at 180°C (356°F). As soon as you place the pavlova in the oven, bring the temperature down to 150°C (302°F) and bake for 30 minutes.
11. Once baked, place the pavlova in the freezer until completely cooled down. It will make it easier to unmold and will keep the meringue moist inside.
12. Once cooled, unmold the pavlovas and place them on a metal tray lined with parchment paper.
13. Using a microplane, scrape the sides of the pavlova to make it even.

1. Warm up the raspberries to 40°C (104°F).
2. Using a spoon, premix the sugar and the pectin NH together.
3. Once the raspberries have reach a temperature of 40°C (104°F), add the sugar and pectin mixture and bring to the boil.
4. Pour into a bowl, cover with plastic film and put in therefrigerator.
5. Set aside to cool down until needed.

Melt the chocolate in the microwave at 50% of its power for 1 minute time periods. Mix between each minute. Repeat until completely melted.
Once melted, pour the chocolate into a mixing bowl.
Heat up the milk and sugar to 70°C (158°F).
Pour the mixture over the melted chocolate and mix well using an immersion blender in order to form a ganache.
Add the lime juice while continuing mixing.
Then add the heavy cream and mix until completely incorporated.
Cover with plastic film and let set in the refrigerator for at least 12 hours.

1. Heat up the raspberry purée, cream and glucose to 70°C (158°F).
2. Pour over the melted chocolate to make a ganache.
3. Mix well using an immersion blender.
4. Cover with plastic film, place in the refrigerator and set aside for final assembly.

1. Preheat the cream, milk and inverted sugar to 40°C (104°F).
2. Premix the sugar with the stabilizer.
3. Once the cream and milk reach 40°C (104°F), add the sugar and stabiliser. Mix using a whisk and bring to the boil.
4. Pour the mixture over the chocolate and mix well using an immersion blender.
5. Process the preparation into the ice cream machine.
6. Place the ice cream in a closed container and keep it in the freezer until the final assembly.

1. Spray the marble using a greasing spray and stick a guitar sheet on it.
2. Using a small brush, shape pre-crystallized chocolate on the guitar sheet.
3. Place the guitar sheet into a half pipe.
4. Leave to set at room temperature until the chocolate has fully crystallized.
5. Once crystallized, use a brush to sprinkle some gold powder on the chocolate decorations.
6. Unmold the chocolate decorations and place them on a metal tray lined with parchment paper. (For hot weather or summer time, you might want to place them in the refrigerator before unmolding)

1. Whip the Chocolate Chantilly using a tabletop mixer.
2. Transfer into a piping bag with an 8 mm (0.3”) tip.
3. Put the chocolate raspberry sauce in a paper cone, cut a small tip off and place a few dots of different sizes on 1 side of the plate to decorate.
4. Pipe a dot of chocolate chantilly to stick the pavlova on it.
5. Using a spoon, place some marmalade in the middle on the pavlova.
6. Decorate with fresh raspberries around the pavlova.
7. Pipe some chocolate chantilly inside the raspberries, in the middle of the pavlova.
8. Dip the spoon in hot water and then tap in on a paper towel to avoid too much water in the ice cream. Add a spoon of ice cream on top of the chocolate chantilly.
9. Finish with chocolate decorations and flowers.