"Sweet Confession" Dessert (Chocolate Envelopes)

Fruit chocolate:

Bring the raspberry puree to a boil and mix it with the chocolate. Mix thoroughly until a smooth emulsion is formed. Add cocoa butter, vanilla extract, and liqueur. Once the mass has cooled, pipe it onto the bar and "seal" the dessert.

Elastic chocolate:

Melt the white chocolate and combine it with the melted gelatin mass. Mix until smooth. While the mass is still hot, roll it out thinly or pour it onto a silicone mat. Leave for 8 hours until fully stabilized.