The Hybritage Raspberry

Mix sugar with pectin NH. Heat and infuse the raspberry puree with tarragon, sieve and add sugar-pectin mixture. Heat the puree to 80˚C. Let cool down.

Infuse for 30 minutes cream with star anise, cardamom, licorice and vanilla. Caramelise the sugar and glucose for a light caramel. Add the cream and boil for 2 minutes. Add the Cacao Barry - Madirofolo 65%. Homogenize with a hand blender. Add the butter and homogenize. Let cool down.

Melt the Cacao Barry - ZéphyrTM 34% with the cacao butter. Add salt and raspberry powder and homogenize with a hand blender. Add the Paillete Feuilletine. Cool down to 25˚C. Pipe into the mould.

Airbrush the moulds with orange cacaobutter. Let set and airbrush with White cacaobutter. Let set and paint with Bronze powder. Fill the moulds with Or NoirTM -  Nobilis (Cacao min. 67,9%)

Brush a plastic sheet with green cacao butter.

Color the white chocolate with green cacao butter.

Temper the white chocolate and spread out on the plastic sheet as thin as possible.