Bo Friberg

Florentina Cups: Cocoa Nib Florentina Cups

Preparation info
    • Difficulty

      Easy

Appears in
top 1000The Professional Pastry Chef
The Professional Pastry Chef

By Bo Friberg

Published 1989

  • About

Method

Add 4 ounces (115 g) cocoa nibs to the Florentina Batter in Step 1 before chilling the batter.