It turned out great. The Chambord gave it just a hint of raspberry which is exactly what I wanted. My first batch of it has already been consumed (quickly I might add), but I'll definitely be doing a second batch of it again in the very near future.
The Chambord seemed to mix just fine when I racked the beer on top of it. Just like when adding priming sugar, make sure you put the Chambord infusion in the bottom and let the beer swirl as it siphons into the carboy.