Le Cordon Bleu

Rich Chocolate

Appears in
Le Cordon Bleu Dessert Techniques
Le Cordon Bleu Dessert Techniques

By Le Cordon Bleu

Published 1999

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Cocoa may be used, but for a rich result, stir the hot Crème Anglaise into 200 g melted high-quality plain or bitter chocolate.

© 1999 All rights reserved. Published by Le Cordon Bleu.