Melt 300g of the dark chocolate (I used short bursts in the microwave on medium power) and fold into 400g of the quark. (Don't forget to retain 50g of the quark for affixing madeleines later).

When the quark is mixed in evenly, fold in a dozen blackberries.

Line the hemisphere mould with a double layer of cling film and squash down another dozen more blackberries on the top.

Unwrap six individual Bonne Maman madeleines and flatten these on top of the quark mousse.

Draw over the clingfilm and chill the hemisphere mould contents for a few hours in the fridge, ideally overnight.

When the chocolate quark mousse is chilled, invert the hemisphere mould onto a pretty dinner plate.

Peel off the cling film. Trim any big bits of madeleine sticking out.

Open 10-11 more of the individually wrapped Bonne Maman madeleines, slice off their “bumps” – feed these to any impatient onlookers or box them up for a snack later.

Mix up a further smaller quantity of the chocolate quark mousse with 50g chocolate and 50g quark. Use this as a spread to affix the madeleines, cut side inwards, onto the outside of the spherical chocolate centre.

Arrange the trimmed madeleines around the spherical chocolate centre. Draw the madeleines up and press them into place so they fit around the spherical chocolate centre snugly.

Finally melt another 100g of dark chocolate and drizzle this over the spherical mousse centre and over the madeleines in a freeform fashion.

Cover the spherical centre with fresh blackberries. To present, dress with a sprig of fresh mint.

Serve cut into slices with cream or blackberry coulis.