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Latest Blog Posts

Arabelle Meirlaen- Belgium

Beneath a shell of smooth milk chocolate lies an intense coffee buttercream and rich praliné...

Oriol Balaguer- Spain

Crispy praliné with popping sugar on a layer of fresh fruit coulis made from yuzu,...

Pastry Chef, Jackson Family Wines, Santa Rosa, CA

A proud Texan, Robert Nieto earned his cooking and baking certificate from Del Mar Community...

Cocoa Détrempe

Needed: 21.16 oz/600 g Croissant Dough 1.4 oz/40 g cocoa powder 24% 2.5 o/70 g...

CHOCOLATE COVERED SPOONS-Recipe

Chocolate Covered Spoons,  I’d never heard of these until a co-worker recently brought them into...

Presidential Nominee Chocolate Candy Picks

Now that it’s official and Barack Obama and John McCain have picked their running mates...

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