This recipe combines Valrhona's RASPBERRY INSPIRATION cream with buttery almond shortbread and its ALMOND INSPIRATION praliné crunch for a unique vegan dessert.

The new WorldView line is intended for restaurants and snack bars seeking environmentally preferable products for guests.

Mark Seaman, Certified Master Sugar Artist and specialty application chef for Barry Callebaut North America, keeps a watchful eye on current trends in cake decorating.