Sweet Kitchen / Poss 3
Desserts By Angel Ramirez Betancourt.
Saturday, November 23, 2013
Chocolate Entremet
Chocolate Sponge / Chocolate Ganache / Chocolate Mousse
Chocolate Glaze Recipe:
290 grs Water. .240 grs Cream.
360 grs Sugar. .13 grs Gelatin.
120 grs Cocoa Powder.
+Chocolate
+LeCordonBlu
+Food Republic
+Foodspotting
+ValrhonaUSA NorthAmerica
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