Melt the butter, allow to cool. Beat the egg whites. Whisk the butter, sugar and egg whites until smooth. Combine the flour and salt, stir in, cover and refrigerate for approx. 30 mins.
For each cornet take approx. 1 tbsp of the tuile paste and spread in a thin circle (approx. 12 cm in diameter) on a baking tray lined with baking paper.
Bake for approx. 5 mins. in the centre of an oven preheated to 200°C. Carefully wrap the hot tuiles around the cornet moulds, press together the tip, leave to cool on a rack. Continue until all the paste has been used up.
Place the bag into hot (not boiling) water for approx. 10 mins. Remove, knead thoroughly, pour into a bowl. Suspend the bowl over a hot bain-marie so that the chocolate remains runny.
Dip the edges of the cornet in the glaze, drain well.
Roughly chop the Karma Crispy Berries & Apple. Gently roll the edges of the cornet in your chosen coating. Leave to dry in a glass for approx. 20 mins.