Preheat the oven to 180°c (160°c for rotating heat).
Melt the chocolate and butter in a bain-marie and mix.
In another bowl, whisk the eggs and sugar until the mixture whitens..
Add the flour and mix.
Add the chocolate/melted butter to the mixture
In a rectangular mold previously lightly buttered and floured, pour the preparation, scatter the fleur de sel on the surface.
Bake for 18 min and let it cool.
In a saucepan add the heavy cream and the matcha then whip well so that it incorporates.
Add the white chocolate and mix until it melts.
Let it cool
Once cooled, put in the freezer for 10 minutes, as well as the whisk that will be used for whipped cream if possible.
With an electric whisk, mount the whipped cream until it makes firm peaks on the whisk.
Be careful not to beat too long, otherwise you will end up with matcha butter.
Preheat the oven to 170°c (150°c at rotating heat)
In a pan or saucepan add the syrup and butter, melt it over low heat.
Add the cinnamon and salt and mix.
Off the heat, add the almonds and mix well.
On a sheet covered with paper or baking mat, spread the almonds, trying not to stick them too much.
Bake for 10 min, mix and then re-bake for 5 min.
Let it cool and then crush them.
For the plating, cut a rectangle of fudge for each person.
Cut the raspberries in half and arrange them on the 2 sides of the fudge.
Using a piping bag, form whipped cream tips on top.
Finish by adding the almond chips on top.
Serving Size 4
Servings 0