Ingredients
- 250 g Chocolate Ripple Biscuits
- 15 g desiccated coconut
- 110 g unsalted butter, melted
- 70 g caster sugar
- 50 g water
- 250 g slivered almonds
- 150 ml thickened cream
- 395 g sweetened condensed milk
- 30 g unsalted butter
- 400 g Callebaut Dark Chocolate
- 135 g Crispy Almonds, from above
- 1 block Callebaut Milk Chocolate
- 1 piece fresh coconut
- 10 fresh Raspberries
- remaining Crispy Almonds, from above
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