1 pound dark chocolate, melted
2 ounces granulated sugar
1 ounce cocoa powder
3 ounces hot brewed espresso
1 stick (4 ounces) unsalted butter, cubed
2 large eggs
2 vanilla beans, split and scraped
250 grams milk chocolate
600 grams hazelnut praline paste
300 grams feuilletine flakes
2 sticks (8 ounces) unsalted butter, softened
8 ounces confectioners' sugar
2 vanilla beans, split and scraped
1/4 cup raspberry puree
12.5 ounces semisweet chocolate chips
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