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Chocolate Bar With Salted Caramel and Crispearls™

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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