The Tube

Whip up the egg white and sugar. Mix the dry ingredients together. Mix the egg whites and dry powders together. Add the melted Cacao Barry - Saint-Domingue 70 %. Pour into the cake moulds. Bake at 170˚C for 45 minutes.

Melt the Cacao Barry - AlungaTM 41 %, cacao butter and oil. Add the softened butter and than the Cacao Barry -  Cara Crakine™ and Cacao Barry – cacao nibs.

Heat cream, glucose and vanilla. Add the Cacao Barry - Zéphyr™ 34%, butter and raspberry powder. Then add the Cacao Barry - Pailleté Feuilletine™. Make a ganache of the ingredients and mix until homogeneous mass with a hand blender. Let cool down, then whip up and add the paillete feuilletine.

Melt the Cacao Barry - Zéphyr™ 34% and pour in the dry ingredients. Mix by hand until a crumble is obtained.