Put the chocolate, cream and corn syrup in a bowl, melt in the microwave 30 seconds at a time mixing at each interval until melted. Once fully melted, take the mixture out, stir in the vanilla extract. Let mixture cool to room temperature, until it is thick yet still fluid, about 10 minutes.

Boil 5 cL of water in a saucepan with 80g of sugar for 3 minutes, to obtain a syrup. Leave to cool. Wash 300g of raspberries, put them in a bowl with the cooled sugar syrup and the juice of 1/2 lemon. Mix with a hand blender to obtain a coulis. Filter through a strainer. Keep the coulis cool.

Chop 120 g of chocolate with a knife. Boil 20 cl of milk in a saucepan. Take the milk off the heat, add the chopped chocolate, then whisk to smooth the sauce. Add a little milk if the sauce is too thick. Keep the sauce warm in a double boiler.

Heat 80 g of sugar in a saucepan with 50 ml of water to obtain a caramel. Remove the caramel from the heat, slowly pour 150 ml of heavy cream into the caramel. Add 20 g of salted butter, put the whole mixture back on low heat and let heat while whisking. Pour the sauce into a bowl and let cool. Keep refrigerated.