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Corman Artisan

Baker-Pastry chef - Chocolatier-Ice confectioner

Gin praline

185 pieces

Preparation

200 g Sélection cream 35 % fat
100 g glucose
50 g invert sugar
300 g milk chocolate
150 g dark chocolate
150 g gin
160 g Extra Fondance 99,9 % fat

Corman'products of the recipe