Chocolatier Recipe Development Course Day 3: Flavor and Caramel
THAI TEA CARAMEL with crushed cacao. Made by the Ecole Chocolat Chocolatier Recipe Development Course at Dancing Lion Chocolate. #chocolatier … Read More
Chocolatier Recipe Development Course Day 3: Complex aromatics
LONG WAY FROM HOME – cranberries, fresh garden savory, and Liona Dominican Republic 70 dark chocolate in crushed cacao nibs. … Read More
Chocolatier Recipe Development Course Day 2: working with tastes
MARANON MAPLE – Phil’s robust dark grade A maple in Creos Maranon Dark milk chocolate, MADE IN OUR Chocolatier Recipe … Read More
Chocolatier Recipe Development Course Day 2: working with tastes
SMOKY TEA, RIVER SALT TRUFFLE – made by Maureen for our Chocolatier Recipe Development Course. #chocolatier #ecolechocolatmanchester2018 #ecolechocolat #flavor #lapsangsouchong … Read More
Chocolatier Recipe Development Course Day 3: flavor and caramel
Dancing Lion Chocolate Pastry Chef Donna making dry caramel with our Ecole Chocolat Recipe Development Course students. #chocolatier #ecolechocolat #ecolechocolatmanchester … Read More
