The Tube
Recipe
Chocolate Cake
| ingredients | preparation |
|---|---|
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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
| ingredients | preparation |
|---|---|
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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
| ingredients | preparation |
|---|---|
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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
| ingredients | preparation |
|---|---|
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Melt the Cacao Barry - Zéphyr™ 34% and pour in the dry ingredients. Mix by hand until a crumble is obtained. |