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Working with Chocolate

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie
Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
My first book, Couture Chocolate, covers working with chocolate in great detail, but here are some important techniques and pointers to do with working with this versatile ingredient.

© 2014 All rights reserved. Published by Quarto.

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