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Recipes
Recipes
Infinity – Geometrically Inspired by Bobby Cortez
Chocolate Caramel Mille Feuille by Clement Goyffon
Golden Chocolate Raspberry by Lia Benedetto
Gateau Voyage: Coffee Hazelnut Travel Cake by Fred Csibi-Levin
Equinox by Sanjana Patel
Apple Crumble Pie by Karla Marro
Hazelnut, Saffron & Chocolate Entremet by Chef Ruchit Harneja
Fennel Mousse with Fermented Apple by Tara Lewis
Chocolate, Cinnamon, Caramel and Mandarin by Anthony Hart
Chocolate Tart Mi-Amère 58%, Caramel Puff, Milk Chocolate Lactée Caramel by Cedric Barbaret
Fluff Bake Bar’s Veruca Salt Cake by Rebecca Masson
Bebinca by Chef Ruchit Harneja
Flowers From Our Garden, a Touch of Citrus Fruit by Sebastien Barriere
The Fall 2023 by Mary George
Chocolate Snacking by Kriss Harvey
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LATEST ISSUE
LATEST PODCAST
Mario Bacherini: Bringing Decades of Pastry and Chocolate Expertise to L’École Valrhona on the West Coast
LATEST
Hot Chocolate: Enticing New Creations in a Cup
Infinity – Geometrically Inspired by Bobby Cortez
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LATEST RECIPES
Infinity – Geometrically Inspired by Bobby Cortez
Chocolate Caramel Mille Feuille by Clement Goyffon
Golden Chocolate Raspberry by Lia Benedetto
Gateau Voyage: Coffee Hazelnut Travel Cake by Fred Csibi-Levin