Make a ganache: Melt at 55°C the chocolate and oil. In the kitchenaid beat the eggs with sugar. Warm to 40°C the milk. Pour the warm milk to the chocolate to make a ganache. Add the eggs to the ganache. Add the flour and almond floor and the beated eggs. Spray in a square frame and bake at 170°C 16 minutes.
Mix the sugars with the corn starch. Warm the water, add the mix sugar and starch and bring to boil. Pour on to the chocolate with the oil and mix. Cool in a plastic container with a plastic wire on top.
Melt the chocolat. Warm the milk with the dextrose to 85°C add the gelatine masse. Pour to the chocolat mix with the blinder to make the ganache. When the ganache is at 50°C add the cold cream blind and let cristelized at 4°C 24 hours.
Scale 200g of raspberry purée mix with the gelatine powder and let hydrate minimum 30 minutes. Mix all the sugar and corn starch. Warm the 300g of purées and add the mix of sugar and starch and bring to boil. Melt the fruits gelatine in the micro-wave and add to the confit. Cool at 4°C.
Melt the chocolat with oil at 35°C.
Cut with the 4cm round cutter the sponge cake. Pipe on top the raspberry confit and freeze. Make the chocolat mousse and pour to the mold and put the insert of raspberry and freeze. Unmold and spray with the chocolate to have a velvet effect. Put some confit to the hollow; Whipped the ganache an pipe a drop on the confit. Decorate with Dobla Santa Face and Dobla Santa Belt Buckle and Dobla letter.