У шоколада сложный характер - он не слушается, убегает, пачкается и капризничает. Здесь главное соблюдать температурный режим! Немного терпения и мой диалог с шоколадом превратился в прекрасные конфеты с ромом, миндальными хлопьями, фисташкой, маракуйей и карамелью бейлиз.
Chocolate is a very capricious thing. The temperature is very important when you work with it. I was extremely patient with my chocolate, so it was turned to passionfruit truffles, moulded chocolates with rum, baileys caramel cubes and malakoff with flaked almonds and pistachios. @ V&A Museum of Childhood
Chocolate is a very capricious thing. The temperature is very important when you work with it. I was extremely patient with my chocolate, so it was turned to passionfruit truffles, moulded chocolates with rum, baileys caramel cubes and malakoff with flaked almonds and pistachios. @ V&A Museum of Childhood
У шоколада сложный характер - он не слушается, убегает, пачкается и капризничает. Здесь главное соблюдать температурный режим! Немного терпения и мой диалог с шоколадом превратился в прекрасные конфеты с ромом, миндальными хлопьями, фисташкой, маракуйей и карамелью бейлиз.
Chocolate is a very capricious thing. The temperature is very important when you work with it. I was extremely patient with my chocolate, so it was turned to passionfruit truffles, moulded chocolates with rum, baileys caramel cubes and malakoff with flaked almonds and pistachios. @ V&A Museum of Childhood
Chocolate is a very capricious thing. The temperature is very important when you work with it. I was extremely patient with my chocolate, so it was turned to passionfruit truffles, moulded chocolates with rum, baileys caramel cubes and malakoff with flaked almonds and pistachios. @ V&A Museum of Childhood
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Эту запись оставил(а) на своей стене Анна Красовская
