Le Sapin de la Maison du chocolat. Noël 2014.

Un Noël sucré sans bûche

Le Sapin de la Maison du chocolat. Noël 2014.

Pre heat oven to 90c. Bring chocolate, espresso and cream to 40°C in a pot, remove from the heat and add the sugar, whisk lightly and allow to cool to room

Barbajada

Pre heat oven to 90c. Bring chocolate, espresso and cream to 40°C in a pot, remove from the heat and add the sugar, whisk lightly and allow to cool to room

Sphères en chocolat

Sphères en chocolat

William Curley News

The William Curley Toscano Milk Chocolate and Raspberry Entremet, Toscano milk…

William Curley Dessert Bar, 198 Ebury Street, London SW1W 8UN

William Curley Dessert Bar, 198 Ebury Street, London SW1W 8UN

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