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Pastry – Chocolate Week

Chocolate week in gastronomicom !
Here we are chocolate candy with a milk chocolate couverture and a pistachio ganache.
The students using a specific coating with a table fork. I’ts an artisanal technic for cover the ganache with table fork to finish the candy.
At the end of the operation it’s important to pat the chocolat candy to have a very thin coat.
To keep at an ambiant temperature
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