Chocolate Biscuit:

In a bowl fitted with a whisk, whisk together the egg whites and 50 g of granulated sugar. Add the egg yolks, whole eggs, flour, cocoa powder, almond flour and finally add the melted butter and chocolate.
Spread the biscuit on a silicone breast mat with the edges. Distribute 85 g of Tuttafrutta Raspberries. Bake in a convection oven at 170°C for 12 minutes.

200 g of IRCA Coconut Praline Crunch:

Spread the coconut crunch over the already cooled biscuit and leave a few hours in the refrigerator before cutting.
Cut 2 discs of 16 cm in diameter. Set aside in the freezer, waiting for assembly.

Raspberry Confit:

Heat the puree in a saucepan with the invert sugar. Add granulated sugar and NH pectin. Simmer for one minute.
Add the gelatine mass and lemon juice. Pour into the 14 cm moulds and arrange the Tuttafrutta raspberries. Set aside in the freezer.

Gianduja cream:

Heat the cream and milk.
Blanch the egg yolks with the sugar, pour the liquids over the yolk/sugar mixture, then put everything back in a saucepan and cook to thicken without boiling, strain and pour over the gianduja previously melted at 45°C.  
Mix with a Bamix-style immersion blender and add the melted gelatine mass. Mix and pour over the confit. Reserve in freezer.

Chocolate mousse:

Make a crème anglaise with the raspberry puree, egg yolks and granulated sugar.
Pour over the couverture chocolates and make an emulsion using the hand blender. Add the gelatine mass and mix.
Cool to 45°C and stir in the whipped cream. Put in a pastry bag.

Mirror glaze: 

Bring the water, sugar and glucose to a boil. Pour over the condensed milk, gelatine mass and chocolate. Mix and refrigerate overnight. Use at approx. 30°C.

Montage:

Pour the mousse into the molds and place the confit/creamy insert in the center. Cover with more mousse. Place the chocolate biscuits on top and finally the crunch. Smooth and freeze. Melt and glaze with the icing. Decorate as you wish.