Hazulnut Chocolate bar by Sébastien Trudelle
Original recipe from Sébastien Trudelle won the 2018 « Un des Meilleurs Ouvriers de France » contest Pastry category.
PRODUCTS USED :
ALTAPAZ 73%
ADAGIO 40%
VIBRATO 70%
CACAO POWDER 10-12%
Original recipe from Sébastien Trudelle won the 2018 « Un des Meilleurs Ouvriers de France » contest Pastry category.
PRODUCTS USED :
ALTAPAZ 73%
ADAGIO 40%
VIBRATO 70%
CACAO POWDER 10-12%