Preheat oven to 325°. In a small saucepan, warm half and half and sugar until sugar dissolves. In a medium-sized bowl, add all the chocolate. Pour half and half mixture over chocolate and let sit for 1 minute to make sure chocolate has melted. Using a whisk and spatula, combine chocolate and half and half mixture thoroughly. Add eggs and Chambord. Pour mixture into either eight ramekins or a 6-inch baking dish, greased. Place into a water bath; fill water about half way up the ramekins/baking dish. Bake for 15 to 20 minutes, or until torte is firm to the touch. Let cool in water bath then transfer to refrigerator to cool completely.

Hazelnuts

In a medium saucepan, heat butter, sugar and water. Bring mixture to a boil, and add hazelnuts. Let mixture sit for about 10 minutes over low heat, allowing the hazelnuts to be completely coated with the mixture and become fully caramelized. Add a small pinch of salt to finish. Let cool and break into pieces.

Raspberry Coulis

In a blender, combine all three ingredients until smooth. Pour coulis through a fine strainer to remove seeds.

Chantilly Cream

Whip cream until it softly peaks; add powdered sugar and vanilla. Whip cream until peaks becomes stiff.