Sobacha Raspberry Marshmallow and Praline Chocolate Bar

Combine the water and powdered fish gelatin, then refrigerate for one hour before melting the mixture at a temperature between 55 and 70°C. Refrigerate for 12 hours before use.
Pour the purée (1), glucose syrup (1), and gelatin mixture into the mixer bowl fitted with the whisk attachment.
In a saucepan, weigh the water, sugar, and raspberry purée (2). Bring to 110°C, then immediately pour into the mixer bowl.
Whip at low speed to make a pourable marshmallow.
When the marshmallow reaches a temperature of 35°C, immediately pipe into the oblong silicone molds, making sure to grease them first.
Let dry for 12 hours at room temperature.
Set aside the raspberry pieces for decoration.

Process the hazelnut paste, sobacha, praline, and milk powder in a food processor for 15 minutes. Set aside.
Finish by adding the milk chocolate and cocoa butter at the correct temperature (29°C).
When the praline reaches 25°C, lightly warm the marshmallows on the surface and pipe the praline using a pastry bag.
Let it set for 24 hours at 17°C before unmolding.

Temper the bars to 19°–20°C before coating.
Coat the bars in milk chocolate at the right consistency.
Decorate with Sobacha beans and raspberry pieces before crystallization.
Let them crystallize.