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Chocolate school 2
Some of the bite-size pieces I made. Dipped and fork, transfer, or hand decorated, as well as single and double-side moulded forms. Interiors included whipped ganaches nut paste bases and gianduja, layerings of marzipan and ganache, as well as inclusions for texture. (Callebaut Academy, Belgium.)
Albums: Chocolate School
Location: Wieze, Belgium
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Comment by Seher Balci on February 12, 2013 at 9:31am -
First of all your chocolates are amazing and beautiful.. In Turkey, ı cannot find available boxes :(
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