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.
To spread powdered ingredients more effectively through the mix
The flour and cocoa should be sieved 2 or 3 times together with the baking powder, so it will spread more evenly through the mix when it melts. ...
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