Use a fairly bitter dark chocolate to balance out the sweet, creamy peanut butter ganache filling and the tangy raspberry jam.
Tempering chocolate gives it a beautiful sheen and a firm structure: Put chopped chocolate in a stainless steel bowl set over a saucepan of simmering water. Stir occasionally until melted and 115°. Off the heat, stir the chocolate until it has cooled to 88°, about 15 minutes. If the chocolate hardens, melt and temper it again.