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couverture chocolate

Professional-grade chocolate used to enrobe confections with a delicately thin and glossy coating. It contains at least 32 percent cocoa butter.

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The Dish: Elisabeth M. Prueitt & Chad Robertson

summer fruit bavarian We here at know how difficult it can be for pastry chefs to find time to get out of their kitchens to meet their fellow colleagues and for the public to meet the creators of their favorite desserts. Consider THE DISH your introduction to some of the best and finest pastry … Continue reading →

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