antonios tzourtzos

antonios tzourtzos

antonios tzourtzos
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1,607 mentions J’aime, 17 commentaires – Iginio Massari (@iginio.massari) sur Instagram : « Cupola croccante Massa di amaretto, massa al cioccolato fondente,nocciole frantumate #italyfood… »

1,607 mentions J’aime, 17 commentaires – Iginio Massari (@iginio.massari) sur Instagram : « Cupola croccante Massa di amaretto, massa al cioccolato fondente,nocciole frantumate #italyfood… »

Stunning Entremet Advocaat recipe made with Valrhona Absolu Cristal, Valrhona CARAIBE 66%, IVOIRE 35% and EXTRA NOIR 53% by Pastry Chef Arthur de Rouw, member of the prestigious association Relais Desserts!

Stunning Entremet Advocaat recipe made with Valrhona Absolu Cristal, Valrhona CARAIBE IVOIRE and EXTRA NOIR by Pastry Chef Arthur de Rouw, member of the prestigious association Relais Desserts!

Entremets chocolat Caraïbes, biscuit croustillant, ganache et mousse au chocolat Caraïbes © Photos Thuriès Gastronomie Magazine, Pascal Lattes

Entremets chocolat Caraïbes, biscuit croustillant, ganache et mousse au chocolat Caraïbes © Photos Thuriès Gastronomie Magazine, Pascal Lattes

Almond Praline Mousse, White Chocolate Dried Apricot Streusel, Apricot Compote, Milk Chocolate Whipped Ganache Verrines , recipe in my new Book "Bachour Chocolate" now in Pre Order at @amazon @savour_store @chefsconnection #bachour #bachourchocolate #bach | by Pastry Chef Antonio Bachour

Almond Praline Mousse, White Chocolate Dried Apricot Streusel, Apricot Compote, Milk Chocolate Whipped Ganache Verrines , recipe in my new Book "Bachour Chocolate" now in Pre Order at