Recently Rated:
Chocolate school 2
Some of the bite-size pieces I made. Dipped and fork, transfer, or hand decorated, as well as single and double-side moulded forms. Interiors included whipped ganaches nut paste bases and gianduja, layerings of marzipan and ganache, as well as inclusions for texture. (Callebaut Academy, Belgium.)
First of all your chocolates are amazing and beautiful.. In Turkey, cannot find available boxes