On-site course. Recipe formulation course with the B·Concept method
0 of 9 lessons completed (0 %)
Pastry elaborations
One Chocolate
A petit gâteau in which we made cocoa our protagonist. We created different textures to enhance this product’s rich and tasty flavor: a crunchy, a sponge cake, a creamy, a gelée, a mousse, and a glaze.
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