Tips from the pastry chef
To add a unique, unforgettable touch to your creations, here's a brief collection of "tricks of the trade" and technical tips, straight from our pastry chef.
Chocolate-covered fruit
Place the fruit on a toothpick and chill it in the fridge for a few minutes; this will prevent the chocolate from dripping down the stick once the fruit has been dipped into it, and the chocolate covering will turn dry and crisp right away. ...
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