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Recipe for 5 cakes

Chocolate Cake

Used products: Chocolate Cake

Preparation: Chocolate Cake

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.

Chocolate Coating

Preparation: Chocolate Coating

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.

White chocolate ganache Filling

Used products: White chocolate ganache Filling

Preparation: White chocolate ganache Filling

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.

White chocolate Raspberry Crumble

Used products: White chocolate Raspberry Crumble

Preparation: White chocolate Raspberry Crumble

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