| 1 | c | Cream |
| 1/2 | | Vanilla bean |
| 12 | oz | Bittersweet chocolate |
| 2 | ts | Butter |
| 1 1/2 | ts | Lemon zest |
| 1 | tb | Cognac |
| | Powdered sugar |
| | COATING |
| 8 | | Sugar cookies |
| 1 1/4 | c | Toasted slivered almonds |
| 1 1/4 | lb | Bittersweet chocolate |
| 2/3 | c | Creme fraiche or cream |
| 1 | | Vanilla bean |
| 12 | oz | White chocolate |
| 1 | tb | Cognac |
| | Powered sugar |
| 1 1/4 | lb | White chocolate |
| | VARIATION |
| 1/2 | c | Sugar |
| 3 | ts | Water |
| 1/4 | ts | Lemon juice |
| 3/4 | c | Plus 2 teaspoons of cream |
| 1/2 | | Vanilla bean |
| 10 | oz | Bitter sweet chocolate |
| 2 | ts | Butter |
| 2 | ts | Dark rum |
| 1 1/4 | lb | Bittersweet chocolate |
| 3 | c | Alkalized cocoa powder |
| 1/3 | c | Sugar |
| 1/4 | ts | Water |
| 1/8 | ts | Lemon juice |
| 1/3 | c | Toasted hazelnuts chopped |
| 3/4 | c | + 2 teaspoons of cream |
| 1/2 | | Vanilla bean |
| 10 | oz | Bittersweet chocolate |
| 3 | ts | Hazelnut liqueur (Capella, Frangelico) |
| 10 | | Sugar cookies finely chopped |
| 1 | c | Finely chopped hazelnuts |
| 1 1/4 | lb | Milk chocolate |
