Chop chocolate into small pieces. Set aside.

Cut butter into cubes and cook butter over medium heat until it browns.

Pour through a fine sieve into a medium bowl and allow to cool.

Break eggs into a medium bowl. Add the vanilla paste and raspberry puree. Whisk in the sugar until smooth.

Sift the flour, baking powder and cocoa powder onto a sheet of parchment. Add to the egg mixture and whisk until smooth.

Pour in the warm butter and stir in the chopped chocolate pieces until evenly distributed.

Cover the batter by pressing a sheet of plastic wrap directly onto the surface of the batter. Allow to rest at room temperature for a couple hours.

Preheat the oven to 425ºF. Generously butter the madeleine molds and sift with generous amount of cocoa powder onto the mold using a sieve. Invert the pan and tap out the excess cocoa powder.

Pipe or spoon the batter into the molds.

Bake on the middle rack for approximately 10-12 minutes.

Immediately turn the madeleines out onto a wire rack and allow to cool.

Roughly chop the chocolate and place in a bowl.

Fill a saucepan with about an inch of water and place on medium-low heat. Place the bowl of chocolate over the saucepan of simmering water and to melt the chocolate. Do not allow the water to touch the bottom of the bowl or moisture form any steam to get into the bowl. Remove bowl and stir chocolate until smooth.

Dip madeleines into the melted chocolate, sprinkle with raspberry crunch and chocolate shavings and allow to set before serving.