Gablet

Sieve flour and cocoa powder, break out the butter and mix it all up, place it in a bottle and cook for the tongue of thin plates, roll up and save.

Melt Barry Satin™  and add the plots Been to bar, add oil, yogurt powder, Glice Emul, Anhydrous butter, let it blend for 24 h.

After this time put it in a blender and a little setup, put into wafer

Melt Blanc Satín™, add lyophilized raspberry powder as been sieved, mill aprox for 1 hour, then melt the cocoa butter and add it to Been to bar machine

Tempered chocolate

Cacao Barry - Cocoa butter 100%

Crispy lyophilized Raspberry