1. For the biscuit feuillentine, melt the chocolate milk, mix it with praline and feuillentine.

2. For the chocolate mousse, heat the milk, cream and glucose and pour into chocolate milk and keep it warm. Then add nuts roasted butter and whipping cream.

3. For the raspberry sauce, boil the coulis with sugar and then add the cornflour.

4. Boil for an additional 5 minutes and add around 2ml of rose water.