Meet the finalists
Meet the finalists
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Preparation Make a ganache with milk and couverture chocolate (Fleur de Cao™ 70%). Emulsify with a | Ingredients
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Preparation With a help of a mixer, Pour over the praline 50% hazelnut, the chocolate couverture and | Ingredients |
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Preparation In a saucepan, boil invert sugar, orange juice and sugar with NH pectin. Once boiling, add | Ingredients
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