La chocolaterie créative de Paul Occhipinti Course Paul Occhipinti a été nommé récemment Meilleur Ouvrier de France Chocolatier. Ne manquez pas sa venue au Canada ! La chocolaterie créative de Paul Occhipinti
Chocolataria 2.0 - Além do Básico Novembro Course Aprenda técnicas e receitas mais complexas de recheios para bombons. Chocolataria 2.0 - Além do Básico Novembro
Fundamentals of Panning 1: Video Collection Page Explore our video series about chocolate panning and dragées. Get tips to help you master this trending confectionery technique. Fundamentals of Panning 1: Video Collection
Reduced Sugar & Gluten Free Alfajors Recipe Here's an alfajor that more of your customers can love! This delicious gluten-free reduced-sugar version features decade… Reduced Sugar & Gluten Free Alfajors
Chocolate 2.0 MODERN CONFECTIONERY FUNDAMENTALS Course Colorful Confections will give you fresh insight into the world of chocolate confections. Chocolate 2.0 MODERN CONFECTIONERY FUNDAMENTALS
Black Forest Brownie Recipe Color and texture are so critical to appealing desserts, here the color gives a good visual cue to the cherry flavor of … Black Forest Brownie
Chocolate and Raspberry Madeleines Recipe Take classic chocolate madeleines from ordinary to extraordinary in just a few steps. Learn how to make a raspberry jam … Chocolate and Raspberry Madeleines
Fundamentals of Panning 2: Pistachio Crunchy Centers Tutorial Fundamentals of Panning 2: Pistachio Crunchy Centers
