INGREDIENTS
24 oz
Raspberries, fresh or frozen
1 cup
All-purpose flour, unbleached
1/4 cup
Cocoa nibs
1/4 cup
Cocoa powder
4 oz
Dark chocolate
1/4 cup
Granulated sugar
3 cups
Powdered sugar
1
Raspberry filling
1 pinch
Salt
1/2 tsp
Salt
1 1/4 tsp
Vanilla
1
Chocolate crust
4 tbsp
Butter
8 tbsp
Butter, unsalted
10 tbsp
Heavy cream
1 teaspoon Chambord (optional)
Ganache