Raymond Blanc visits William Curley in his shop in Richmond to sample his fine chocolates for use in his very special chocolate dessert.

William Curley has been crowned best British chocolatier for the last three years, an accolade he got for his fine chocolates developed experimenting with flavours such as his award winning rosemary and olive oil chocolates.

On return to his kitchen, Raymond made his chocolate delice dessert – a rich dark chocolate tart with a nutty crunch base.

For his dessert, Reymond use a praline past by blitzing equal quantities of hazelnuts caramelize sugar in a blender and bran flakes as the base.

His filling is made with cream, milk and eggs and dark chocolate 70% coco.

He decorates it with a caramel tail with a light coffee foam and dusted with chocolate.