Recipes with Light chocolate, to cover
Candy EVS. a little orange essence or – oil The peel of ½ Orange Whipped cream ...
Melt chocolate over hot water bath and finally with proper tempering, first up at 48 degrees and then down to 30 degrees. Brush the mould with chocolate and then fill the holes up. Pour the excess off. Let this solidify completely.
Whip the cream with butte
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