Diplôme de Chef pâtissier at Le Cordon Bleu, Paris
What is tempering, crystalisation, how to temperate chocolate, why temperate. Chocolats cafè, truffes, mendiants.
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Take a look at the new cooking classes! http://www.cookonthelakes.it/cooking-classes/ I look forward to cooking with you!!
pistachio dacquoise with berries