Paste your Google Webmaster Tools verification code here

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
You liked this post ? Share it on social networks !
Share on Facebook
Tweet about this on Twitter
Pin on Pinterest

Written by