Method

• 1.
  Pre-heat oven to 170°C (160°C if using fan-forced), with oven racks placed in upper and lower thirds. Combine flour, cocoa powder, and salt in a small bowl. Set aside.
• 2.
  Combine butter and sugar in the bowl of a kitchen mixture fitted with a paddle attachment and beat on medium speed until light and fluffy. Add egg and vanilla extract and beat until well combined. Add flour mixture and mix on low speed until the dough comes together (about 1 minute). Divide dough wrap and chill until firm (at least 30 minutes).

• 3.
  One at a time, roll out the chilled disks of dough to about 5mm thickness on a counter, lightly dusted with cocoa powder. Using a 4 inch-5 inch flower-shaped cookie cutter, stamp out as many flowers as possible. Gently transfer the dough into a greased muffin tin, tucking each flower gently into each cup.
• 4.
  With a toothpick, fork or sharp skewer, prick holes in the dough around the edge of the cup, about 3mm apart, adding a few holes in the centre also. Gather the remaining dough, re-roll, and stamp out additional cookies to fill the remaining cups. Bake for approximately 10-15 minutes, or until just set, rotating the muffin tin halfway through to ensure even baking.
• 5.
  Allow the cookie tartlets to cool completely in the muffin tins (at least 15 minutes) and then using a pastry brush, lightly brush the inside of each with melted chocolate. Once chocolate has completely set, carefully remove tartlets by twisting around top edge with fingers and lifting tartlets out with a small sharp knife. Store in an air-tight container until needed.
• 6.
  For the chocolate swirl shards, line a large 40cm x 30cm baking tray with baking paper or use a silicone-baking mat. Melt and temper dark chocolate either in the microwave or a double boiler. If using the microwave, place chocolate in a microwave-safe bowl, and heat for 30-second intervals, stirring each time with a metal spoon or silicone spatula until chocolate is silky smooth.
• 7.
  In a separate bowl, repeat this process with white chocolate. Stir in freeze-dried raspberry powder or pink chocolate colouring until well combined and a desired colour is achieved.
• 8.
  Pour dark chocolate onto baking tray/mat and spread all over until chocolate is the thickness of approximately 3-4mm.
• 9.
  Using a spoon, dollop pink-coloured white chocolate all over various areas of the dark chocolate. With a skewer, quickly and repeatedly swirl throughout chocolate. As soon as desired pattern is achieved, immediately sprinkle on freeze-dried raspberries, edible gold leaf flakes and edible gold dust. Give the tray/mat a little shake to further embed the raspberries into the chocolate and place in refrigerator until completely set (approximately 30 minutes). Carefully break into shards and set aside in a cool environment until needed.
• 10.
  To serve, fill each cookie cup with a scoop of ice cream, drizzle with raspberry coulis and top with fresh raspberries and chocolate shards.