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Red & white discs

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

By William Curley and Suzue Curley

Published 2014

  • About
  • Spread the acetate with red cocoa butter, then tempered white chocolate, then cut the chocolate with a 3cm (1¼ inch) diameter cutter.

© 2014 All rights reserved. Published by Quarto.

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