Chocolate production after 3 weeks of school
Friday, January 25, 2013
Advanced pastry winter 2013
Chocolate pistachio cake with hazelnut sponge, pistachio sponge, caramelized nuts, and pistachio ice cream
Available at Portfolio Restaurant Portfolio Restaurant
Chocolate class WInter 2013
New transfer sheet from chefrubber.com
Tempering chocolate
the finished transfer sheet
another design
Truffles
Our first molding
caramel chacolates
caramel chocolates with luster dust
Subscribe to:
Posts (Atom)