1.

For the brownie base, melt the butter and chocolate in a medium sized saucepan. Whisk eggs, egg yolks and both sugars until thick and lighter in colour. Pour in chocolate and butter mixture with the motor running on low. Mix in by hand the flour, baking powder, cocoa powder, chopped macadamia nuts, and white chocolate chips. Pour into prepared tin and bake for around 30 minutes at 175°C.

2.

For the vanilla white chocolate mousse, whip the cream in a stand mixer until soft peaks and store in fridge. Melt the white chocolate over a pot of lightly simmering water. Mix together the gelatin and milk and set aside to absorb the liquid. Melt the gelatin and milk mixture and mix into the melted white chocolate along with the seeds of the vanilla beans. Mix in a quarter of the whipped cream into the chocolate mixture before folding in the remaining ¾.

3.

For the raspberry ganache, boil the raspberry puree with the cream. Pour over the dark chocolate, milk chocolate and inverted sugar. Stir until all ingredients are well combined.

4.

For the citrus mascarpone cream, in a bowl whisk together all the ingredients until thick and well combined and store in a piping bag in the fridge.

5.

For the tempered chocolate, melt 75% of the dark chocolate until it reaches 45-50°C

6.

Mix in the remaining 25% dark chocolate until it reaches 27°C. Re-heat to 32°C. Spread onto prepared acetate sheets, sprinkle with freeze dried raspberries and cut into 3x6cm rectangles and leave to crystallize.