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Francisco Migoya

Bitter Chocolate Sorbet Squares

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Preparation info
    • Difficulty

      Medium

Appears in
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Frozen Desserts

By Francisco Migoya

Published 2008

  • About

Ingredients

Method

  1. Line a half sheet pan with a nonstick rubber mat. Place a Plexiglas frame 25 cm / 10 in by 38 cm

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