Entremets by Chef Pedro Gomez using "World Class" Cake Liner™ from The Chicago School of Mold Making. See the Video: https://youtu.be/O4K0w0zlibM
Frank Haasnoot - Matcha mousse, Citrus compote, Pate sable
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awesome images: stunning north shore estate, 473 laulea place, paia, hawaii
@valrhonausa Guanaja Chocolate Tart with Hazelnut praline eclat D'or for my Hands on class at @sanignaciocollege | by Pastry Chef Antonio Bachour
Chocolate Showpiece - World Chocolate Masters Regional Finals 2010 - The Chicago School of Mold Making #chocolate #showpiece #IBIE