Composition – 900 Gr of guanaja mousse – 340 Gr of creamy cocoa grué – 325 Gr of lemon marmalade – 300 Gr of cocoa pâte à choux biscuit – 340 Gr of dacquoise cocoa nibs – 400 Gr of glossy black icing – 200 Gr of chocolate decoration […]
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Author: Chocolate
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