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Preheat oven to 350F (180C). Grease 9 x13 inch pan. Bottom Layer:In a small saucepan over low heat, melt 4 oz. chocolate and 1/2 cup butter, stirring constantly; remove from heat. Cool. In a large bowl, beat 2 cups sugar, vanilla and 4 eggs. Stir in melted chocolate mixture just until blended. Lightly spoon flour into measuring cup; level off. Stir in flour just until blended. Spread mixture evenly in pan. Bake 25 to 30 minutes or until set. Cool. Spread raspberry preserves over base. Filling: In a small saucepan over low heat, melt 2 oz semisweet chocolate and 1 oz. unsweetened chocolate, stirring constantly. Remove from heat. In another small saucepan, bring 13 cup sugar and water to a boil. Boil 1 minute. In a large bowl, beat 2 eggs until frothy. Gradually add sugar water mixture and beat on highest speed for 5 minutes or until thick and lemon colored. Gradually add butter a small piece at a time. Beat well after each addition. Add melted chocolate and beat until smooth. Spread over preserves. Glaze: In a small saucepan over low heat, melt chocolate and butter, stirring constantly. Drizzle over filling. Refrigerate 1 hour. Cut into bars.
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Electric butter churn — artisan butter from cream in minutes
Hand-crank butter churn — homemade cultured butter from cream
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
Cascading chocolate fountain — strawberries, marshmallows, party