May
CHESTNUT CREAM & & NUTTY CRUNCH
ALMOND MARZIPAN & NUTTY CRUNCH
MATCHA CREAM
FIG PATE DE FRUIT
Just Back From France where I had the honor to follow Chef Antoine’s Michelin’s class at Ecole Valrhona. An Amazing experience. Let’s see what I can get out of it now. Got to visit some of the best chocolatiers in Paris too and got a very special tour of Patrick Roger’s workshop: He was working on a new sculpture - 2 tons of chocolate - So thankful to get such unique opportunities….
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