Have a look at how Master Pastry Chef Stéphane Tréand utilizes silicone, chocolate, and color to demonstrate fast ways to create ‘underwater’ displays filled with unexpected lightness and luminosity. His methods are quick, effective techniques that are readily adaptable to suit your individual needs whether you are working with chocolate, sugar or pastillage. Dive in, we can’t wait to see what you make! For more info, visit [ Ссылка ]
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“Conscience” by Ketsa
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