You’ll need 500 gram (a bit over a pound) of a really good dark chocolate, 2 ripe mangoes, 250 ml double cream (half a pint), 250 gram raspberries, a dash of Kirsh or raspberry eau de vie, and 100 gram of fine sugar for the coulis. Oh, and large glass of water for the syrup. Have a bread tin ready (20cm x 10cm – 8 inch x 4 inch, roughly) Line it up with cling film and set aside. Bring the cream to a slow boil and drop the chocolate bits into it, stir until smooth, set aside to cool for an hour. Cut the mangoes into thin slices. In a small saucepan pour the water and add the sugar and bring it to a boil, once that is done add the raspberries, the liquor of your choice then process to a fine coulis texture, and cool. When the chocolate mixture is cool, pour a little into the bread tin, then add a layer of mango slices, then more chocolate, then mangoes, till you finish the mixture. Wrap it tightly, place a small weight on top and refrigerate for a few hours (6 minimum, so this is a dessert that can be made the day before!) When it’s ready, invert the terrine onto a board and slice it carefully with a serrated knife (hint: plunge the blade into hot water for each slice, it will be a cinch) Serve with the raspberry coulis and a nice almond biscuit or sumethin’!