Molded Ideas • Rose syrup ganache with in Puerto Rico 56% milk chocolate, cast in a blend of Vietnam Lam Dong 70% dark, Mexico Almendra Blanca 75% dark milk, and Bolivia Heirloom Itenez 54% dark milk.
#bonbon #chocolatier #chocolate #cacaopod
Starting in a cacao pod,
Ending in a cacao pod.
Quite the process in-between.
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