For the chocolate tuile: Melt glucose, cream and butter in a saucepan, then add sugar that has been mixed with pectin. Fold in nibbed cocoa beans. Spread onto a baking sheet covered with a silpat (silicone mat). Bake in a preheated oven at 180°C for approximately 7 minutes.

For the chocolate mousse: Beat egg yolks and sugar until pale and thick. Melt fleur de cao dark chocolate in a Bain Marie. Whip cream, then gently fold in melted chocolate, followed by the egg yolks and sugar mixture. Refrigerate.

For the chocolate crème anglaise: Add vanilla pods into milk in a saucepan and bring to boil. Beat egg yolks and sugar until pale and thick, whisk in hot milk. Return to saucepan and cook over low heat until cream coats the back of a wooden spoon. Remove from heat, add chocolate, strain through a china cap sieve, and then leave to cool.

Serving

Arrange one or two quenelles of chocolate mousse in the centre of a plate. Add raspberries and rosemary sprigs. Press a chocolate tuile upright into the mousse. Pour a ribbon of chocolate crème anglaise around the mousse.