Ganache to slice

Heat the cream with all the sugars to 40°C.
Melt the chocolate with the cocoa butter at 35°C.
Temper the butter. Put all the ingredients in a robot-coupe mixer to get a nice emulsion

Base Farciciock

Combine all ingredient together and add the crunchy part

Montaggio

Spray the mold with dark red dots, leave it to cristallize and spray in red.
Cover with white chocolate and, after crystallization, fill the bottom of the mold with Farciciok.
Add a Whole Raspberry HG on each cône and cover with the ganache. Leave it to cristallize and close the mold. Decoration at your choice.