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Haiti & Café Crokine Chocolate Bar

Caramel Sablé Rugoso Tablet

Recipe

Crunchy praliné biscuit
Crunchy praliné biscuit

Crunchy praliné biscuit

Crunchy praliné biscuit

ingredients	preparation
240g butter 270g Muscavado sugar 20g inverted sugar	Mix
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Haiti & Café Crokine Chocolate Bar

Alunga™, Coffee and Café Crokine Praline

Tart a la crème Tea Time

RUGOSO CAKE

Q-fermentation

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