The choice of vessel is key; find a decorative glass bowl with a pedestal. I buy the Salvadorean crema (tastes like crème fraîche) at my local Hispanic grocery La Morenita; I love the tangy flavor sweetened with stevia. I’m a sucker for the elegant flavor of Grand Marnier, but any sweet liqueur (framboise, Cointreau, or even dark rum) will work. You can use regular sweetened chocolate powder, but the intense flavor of freshly shaved bittersweet chocolate rocks this dessert. These days, I see the madeleine cookies everywhere (even Wal-Mart). Raspberries are my choice, but blueberries, blackberries, or strawberries (in season, please) would be equally as tasty.