(R)EVOLUTION – Chocolate cacao pod with butter caramel and Heritage Beidou wulong tea ganache. I made the ganache with Valrhona’s new passion fruit fermented Brazilian dark chocolate.
(R)EVOLUTION – Chocolate cacao pod with butter caramel and Heritage Beidou wulong tea ganache. I made the ganache with Valrhona’s new passion fruit fermented Brazilian dark chocolate.