1. Mix all ingredients on 1st speed for 4 minutes.
2. Switch to 2nd speed until gluten is well developed.
3. Rest the dough in room temperature for 30 minutes. While waiting, prepare folding butter by rolling it to 5- 6mm thick and keep chill.
4. Roll out the dough to 1cm thick. Keep in freezer for 20-30 minutes.

While waiting for the dough to rest, prepare the Charcoal skin by mixing charcoal powder with water inside the amount of dough needed according to the recipe.

5. Lock in the butter in the dough, seal and continue first fold. Rest 30-40minutes after every fold. On the last fold, thin out the charcoal skin and stick on the laminated dough before proceeding the last fold.

6. For final sheeting, roll the dough to 3.5mm. Cut into rectangle, 8x16cm.

Melt chocolate and make sure it’s slightly warm. Heat raspberry filling similar to the temperature of the chocolate and combined until well mixed.