Mix the icing sugar with the soft butter until it emulsifies. Add the melted chocolate (45ºC). Then add the egg yolks and mix until smooth. Beat egg whites with sugar until smooth, shiny. Add the whipped egg whites to the chocolate mixture, then the sifted flour. Spread the sponge on a baking sheet with silicone paper and bake at 180ºC for about 20 minutes. Cool down and freeze.
Heat up the mixed berry puree at 50ºC. Add the mixture sugar/pectin mixing well and bring to a boil for around 1 minute; add the IQF mixed berries and reserve in refrigerator until firm. Spread the compote all over the surface of the sponge and freeze.
Soak and hydrate the gelatin with the quantity of water. Melt the chocolate partially. In a saucepan, mix the raspberry puree with sugar, egg yolks and star anise. Slowly cook over low heat until the texture begins to thicken. When it starts to boil. Add the melted gelatin. Strain and gradually pour over the melted chocolate mixing with hand blender to obtain a perfect emulsion. Set aside in the refrigerator for a minimum of 8 hours. Pipe over the compote the raspberry cream forming balls using a round nozzle of 10mm. Blast freeze.
Heat the milk at 40º C. Melt the milk chocolate at 40º C and pour the hot milk into the melted chocolate. Emulsify properly the mass with the blender.
When the ganache reach 35º C, add the semi-whipped cream, mixing gently.
Melt separately chocolate & cocoa butter, combine and use at 45ºC.
Dobla decoration: Lace baubles milk arrostment, Lace baubles white assortment, Gingerbread layered assortment.