Make a French meringue with the egg whites and sugar. Whisk together the yolks, icing sugar and almond powder. Mix the meringue with the melted couverture with the butter to obtain a smooth texture. Pour into the yolk mixture. Add the cocoa and cream. Finish with the rest of the meringue. Spread in a 60/40 frame. Sprinkle with chocolate chips. Cook for 12 minutes at 190°c.
Heat the puree. Blanch the egg yolks with the sugar. Bake at 85°c. Add the gelatin and cover with film. Blend with the butter at 40°c. Leave to crystallise for 12 hours at 4°C. Poach on the biscuit. Freeze.
Heat the raspberry puree to 40°C and add the powders. Bring to the boil. Add the lemon juice. Pour, film, and cool quickly. When cold, mix with the broken raspberries. Poach over the cream. Freeze.
Bring the milk to the boil and add the rehydrated gelatine. Spread the emulsion over the melted chocolate in several stages. Mix. At 40°C, add the sublime whipped cream. Pour immediately.