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Red & white rectangles

Appears in
Patisserie: A Masterclass in Classic and Contemporary Patisserie

By William Curley and Suzue Curley

Published 2014

  • About
  • Spread the acetate with red cocoa butter, then the textured white chocolate, then cut or score the chocolate into 4 x 2cm (1½ x ¾ inch) rectangles.

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