Chocolate is part of any pastry chef's repertoire, it's a crowd pleaser. This is a super simple (and gluten-free!) version of my signature chocolate dessert; chocolate ganache "bar", toasted chocolate chiboust, and raspberry kernels. The trick to making this a stand-out dish is using good quality chocolate. I always use Valrhona, for it's stellar quality and depth of flavor, as well as familiariaty with working with it's chocolate percentages. The chocolate chiboust, when piped and toasted, taste like the most decadent chocolate marshmallow. The raspberries contrast with the chocolate bar, which is rich and decadent. I like to freeze the raspberries and break them up into kernels, as a few of these pieces with a spoonful of chocolate makes the perfect bite.