Make a meringue mix, arrange individual meringue mounds and dry in the oven.

Make up a custard mix.

Mix the sugar with cocoa. 
Add cocoa sugar mix and pour over the chocolate. Blend.

Combine the atomised glucose with the sugar. Make a syrup with the 4 last ingredients. Pour over the raspberry purée and turn in the ice cream machine.

Boil the fruit purée with the cornflour and sugar. Cool.

Add. Beat with a whisk. Place in the fridge and scoop.

Melt the chocolate at 50°C. Add some of the whipped cream with a whisk. Fold in the remainder gently with a spatula. Place in the fridge and scoop.

Fill a small cube of fondant chocolate with ice cream and insert an individual meringue mound to make the vacherin. Spray the cube with a 50/50 cocoa butter chocolate mixture. 
Fill a small cube of white chocolate with the raspberry sorbet. Add the meringue and spray the cube in a red colour (use red cocoa butter from PCB). 
On a double plate, pour Callebaut Red fruit topping on one side and Callebaut Dark chocolate flavour topping on the other. Place a cube on each side, decorate with a scoop of Chantilly cream with red berries and currants on the dark cube and with a scoop of Chocolate Chantilly cream on the white cube.