Meet the finalists
Meet the finalists
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Preparation Cream butter, vanilla beans, sugar and cinnamon powder. Add eggs gradually. Add all sieved dry ingredients and liquid. Cut dried fruits into small pieces. Mix the batter. Bake at 180℃ for 30-35 mins each.
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Preparation Boil cream,vanilla bean, cherries and corn syrup to 85℃. Sieve the liquid above and pour into chocolates. Emulsify and add rest of ingredients. Cool to 28℃ and pipe into the cacao pod mould.
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Preparation Melt Ambre Java and Pure Hazelnut paste. Use at 30-32℃. | Ingredients |
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Preparation Boil sugar, vanilla beans and water in a pot until sugar melts. Add alcohol. Use at 40℃.
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Preparation Pour tempered chocolate into a mould. When it is set, demould and use. | Ingredients |