Diplôme de Chef pâtissier at Le Cordon Bleu, Paris
What is tempering, crystalisation, how to temperate chocolate, why temperate. Chocolats cafè, truffes, mendiants.
Please contact me at firstname.lastname@example.org, if you want to buy it!
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