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Chocolate Truffle Hazelnut and Marquise, with raspberry jelly and hazelnut praline crumb.

500g Casa Luker Chocolate Plain
250g unsalted butter,
2 punnets raspberries
3 leaves gelatine
6 large eggs,
250g icing sugar,
300 ml double cream,
175g Granulated Sugar
200g Hazelnuts
25ml Glucose
250 ml Water

Method
1. For the praline, heat the oven to 180掳C/fan oven 160掳C/ mark 4. Line a baking tray with non-stick baking parch- ment and set aside. Put the blanched hazelnuts on another baking tray and roast in the oven for about 10 minutes until the nuts turn a light golden colour. Tip on to the baking-parchment-lined tray. Keep some back for twists.
2. Pour the caster sugar into a frying pan and, over a very low heat, without stirring at all, allow the sugar to melt. Once melted you can swirl the pan around a little to ensure the sugar cooks evenly. When the sugar has become a rich, brown caramel immediately pour over the hazelnuts and leave to cool completely. Save 12separate nuts and pull the sugar. Once hard, break up into pieces and place in a food processor. Process to a fine crumb and set aside.
3. For the marquise, base-line a spring-form cake tin with a circle of baking parchment. Place the chocolate in a pudding basin over a saucepan of gently simmering water, making sure the basin does not come into contact with the water.
4. Melt the chocolate then, using a spoon, beat in, a tablespoon at a time, the room- temperature butter. If the mixture starts to separate, stir in a little tepid water to bring it together. Take off the heat and leave to cool for 15-20 minutes.
5. Beat in the egg yolks.
6. Place the egg whites in a large mixing bowl and beat to stiff peaks.
7. Gradually beat in the icing sugar. Fold into the chocolate.
8. Whip the cream to floppy peaks and fold into the chocolate.
9. Pour into the prepared tin, cover with cling film and refrigerate, until very firm
10. Make a jelly, using raspberries , add gelatine and place in piping bag, drop into chilled oil, leave for 10 minutes then rinse off
11. Using a blow torch heat the outside of the mould, remove the marquis and dress the plate