Break the chocolate into squares, place in a stainless steel bowl and place in a bain-marie.
Once half the chocolate has melted, stir vigorously off the heat with a spatula until all the chocolate has melted.
While stirring, bring the temperature down to 28/29°.
Using a ladle, mould the shells into the semi-spherical moulds.
Turn out onto a wire rack and tap lightly to avoid air bubbles.
Set aside in the refrigerator for 30 minutes, then remove from the mould carefully.
Prepare a water bath.
Zest the lemons.
Pour the sugar, zest and Dulce de Leche into a mixing bowl. Add the eggs and mix with a whisk. Squeeze the lemons. Add the lemon juice.
Place the bowl over the pan of simmering water. Cook, stirring constantly with a whisk, until the cream thickens and reaches 82°C (this may take about ten minutes).
Remove from the heat and allow the cream to stand at room temperature until it reaches a temperature below 60°C. Add the softened butter off the heat and blend.
Put in the fridge for at least 2 hours.
Drain the St Mamet Fruit Cocktail then arrange to garnish the half domes:
Close with the second half-dome and glue with a little melted chocolate. Gently heat the Raffolé dark chocolate spread and pour it gently over the domes.